1. Heat 1 Tbsp. of the oil in a large nonstick skillet over medium-high heat. Add scallions and mushrooms and cook, stirring, for 3 to 5 minutes, until vegetables are softened. Turn off heat, and add tofu cubes and marinade to mushroom mixture. Mix well.

2. Transfer tofu-mushroom mixture to a food processor. Pulse mixture 3 to 10 times, or until mixture has a crumbly texture similar to that of scrambled eggs.

3. Transfer pulsed mixture to a large bowl. Stir in wheat germ, panko, salt, and pepper. Mix thoroughly. Shape mixture into 6 patties about 1/2 inch thick.

4. Heat 1 Tbsp. oil in the nonstick skillet over medium-high heat. Cook 3 patties at a time. Use remaining 1 Tbsp. oil for final 3 patties. Cook patties about 2 minutes per side, until each side, until each side is golden brown. While patties cook, toast hamber rolls. Place 1/4 cup arugula on one half of each roll. To serve, place a burger on top of the arugula and serve with Hot Pepper Jelly and Smoky BBQ Mustard on the side.

Source: Hannaford fresh Magazine, September - October 2008