Reprinted from The Blood Type Diet Website (www.dadamo.com) Tofu and Pumpkin Seed Burgers Description: This is a high-protein burger adapted from Didi Emmons' 'Vegetarian Planet'. Ingredients: 4 slices stale or toasted sandwich bread [compliant is best] 1-1/2 cups cooked, drained and rinsed adzuki beans (or black beans) 1/3 cup hulled, unsalted pumpkin seeds, toasted 6 to 8 minutes in a 350 degree oven 1 pound firm tofu 1 teaspoon cumin seeds 2 Tablespoons grated fresh ginger 1 large garlic clove, minced 2 Tablespoons miso paste 3/4 cup minced onion 1/2 teaspoon salt (to taste) fresh ground black pepper to taste 1 to 2 Tablespoons canola oil How to make it: Chop the bread into fine pieces and whirl it to crumbs in a food processor. Coarsely chop or mash the beans. Coarsely chop the toasted pumpkin seeds. Combine the beans, bread crumbs and pumpkin seeds in a large bowl. Cut the tofu into four pieces; squeeze each piece with your hand, letting the crumbled tofu fall into the bowl of mashed beans. Toast the cumin seeds in a small skillet over low heat; stirring until they become fragrant. Add the ginger, garlic, cumin, miso and onion to the bowl with the beans and tofu. Mix everything together with your hands. Mix in the salt and pepper. The mixture should be stiff enough to form a patty. If the mixture still seems a little wet, add more bread crumbs. Form the mixture into patties. Heat a large skillet over medium high heat. Cast iron works better than non-stick skillets. Add 1 Tablespoon oil to skillet. Place as many burgers in the skillet as you can without crowding them. Pan fry the burgers, in batches, until the undersides are a deep golden brown. This usually takes 3 to 4 minutes. Flip the burgers and cook them about 3 to 4 minutes more. Serve the burgers right away. I like to put the burger on a hard roll with a little mustard, lettuce and mozzarella cheese.