3/4 c. chopped red onion

3/4 c. chopped red pepper

3 garlic cloves, chopped

1 T. chopped ginger

3/4 c. unsalted peanuts

12 oz. firm tofu, crumbled

5 T. peanut butter

3 T. chopped Thai basil leaves or cilantro

3 T. soy sauce

2 T. Asian chili paste

salt to taste

1/2 c. wheat gluten flour (vital wheat gluten)

1/2 c. dry bread crumbs

pita bread

sliced cucumbers, red onion, and/or red peppers

1/2 c. peanut butter

3 cloves garlic

3 T. soy sauce

1/4 c. water

1 T. rice vinegar

1/2 T. Asian chili paste

1 t. sugar

2 T. cilantro

In a food processor, combine half of the chopped red onion, chopped red peppers, garlic, ginger, peanuts and tofu. Pulse to blend, leaving some texture. Add half of the peanut butter, Thai basil leaves (or cilantro), soy sauce, Asian chili paste and salt and blend until combined. Add half of the wheat gluten and pulse to combine. Pour into a bowl and set aside.

Repeat the above with the rest of the ingredients. (Note: if you have a larger than usual food processor, doing this is two steps isn't necessary - I just do it this way because it won't fit in my food processor otherwise.) Pour into the bowl with the first part of the mixture and mix to activate the gluten. Let sit for ~15 minutes.

Preheat the oven to 350º F.

Line a cookie sheet with parchment paper. Form the burger mixture into patties (makes ~8 patties) and dip the patties in the bread crumbs to coat. Bake for an hour, flipping halfway through the cooking process.

While the burgers are baking, make the Spicy Peanut Dipping Sauce. Combine all the ingredients in the food processor and process until smooth.

Serve in warm pita breads with the sliced veggie and the Spicy Peanut Dipping Sauce.

Vegan Planet, p. 459

Note: if you want to make these gluten-free, you can leave out the wheat gluten. The burgers will be more crumbly, but since you are serving them in pitas it's not the end of the world.