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Freezing and then thawing tofu gives it a nice chewy texture that can't be duplicated any other way.

Recipe
Makes 6

1 (14-ounce) container firm (not "silken") tofu, drained, wrapped in plastic wrap, frozen solid, and thawed
1 cup plain dry bread crumbs
2 tablespoons vegetable broth or water
2 tablespoons soy sauce
2 tablespoons tahini (sesame paste) or peanut butter
2 tablespoons tomato paste
2 cloves garlic
1 tablespoon cornstarch
1/4 teaspoon salt, or to taste
1/8 teaspoon pepper, or to taste
2 tablespoons vegetable oil
6 hamburger buns

Put the thawed tofu into a sieve and use your hands to push out as much liquid as possible. Shred the tofu into tiny pieces.

Put 3 tablespoons of the shredded tofu into a food processor (reserving the rest in a bowl) along with the bread crumbs, broth, soy sauce, tahini, tomato paste, garlic, cornstarch, salt, and pepper and process until a thick paste forms.
Stir the tofu paste into the remaining shredded tofu until well combined, then shape into 6 patties, each about 1/2 inch thick. Heat the oil in a large nonstick skillet over medium heat, then cook the patties, turning over once, until golden brown, about 4 minutes per side. Serve the UFOs on hamburger buns.


What's Good for You
Did you know that tofu rivals beef as a source of iron? A serving of tofu (1/2 cup) contains 11 percent of the RDA; a serving of beef (1/4 lb) contains 13 percent.