Question: Can you use tofu as a burger replacement?
About the article "Hamburger", section "Variations".

Candidate passages:
Burgers can also be made with patties made from ingredients other than beef.
For example, a "turkey burger" uses ground turkey meat, a "chicken burger" uses ground chicken meat.
A "buffalo burger" uses ground meat from a bison, and an "ostrich burger" is made from ground seasoned ostrich meat.
A deer burger uses ground venison from deer.
A "veggie burger", "garden burger", or "tofu burger" uses a meat analogue, a meat substitute such as tofu, TVP, seitan (wheat gluten), quorn, beans, grains or an assortment of vegetables, ground up and mashed into patties.
A rather famous hot Sichuan preparation using firm Asian tofu is "mápó dòufu" ().
This involves braised tofu in a beef, chili, and a fermented bean paste sauce.
In the Shanghai region it is called "málà dòufu" ().
Dried tofu is usually not eaten raw but first stewed in a mixture of soy sauce and spices.
Some types of dried tofu are preseasoned with special blends of spices, so that the tofu may either be called "five spice tofu" ( wǔxiāng dòufu) or "soy sauce stewed tofu" ( lǔshuǐ dòufu).
Dried tofu is typically served thinly sliced with chopped green onions or with slices of meat for added flavor.
Most dried tofu is sold after it has been fried or pre-stewed by tofu vendors.
Soft tofu can also be broken up or mashed and mixed with raw ingredients prior to being cooked.
For example, Japanese "ganmodoki" is a mixture of chopped vegetables and mashed tofu.
The mixture is bound together with starch and deep fried.
Chinese families sometimes make a steamed meatloaf or meatball dish from equal parts of coarsely mashed tofu and ground pork.
In India, tofu is also used as a low fat replacement for paneer providing the same texture with similar taste.
Tofu bamboos are often used in lamb stew or in a dessert soup.
Tofu skins are often used as wrappers in dim sum.
Freeze-dried tofu and frozen tofu are rehydrated and enjoyed in savory soups.
These products are often taken along on camping trips since a small bag of these dried tofu can provide protein for many days.
Japanese 'miso soup', stocks with miso paste, is frequently made with tofu.
In Korean cuisine, soft tofu, called "sundubu" (순두부), is used to make a thick stew called "sundubu jjigae" ().
Firm, diced tofu often features in the staple stews "doenjang jjigae" () and "kimchi jjigae" (). 
Unlike cheese, stinky tofu fermentation does not have a fixed formula for starter bacteria; wide regional and individual variations exist in manufacture and preparation.
The traditional method for producing stinky tofu is to prepare a brine made from fermented milk, vegetables, and meat; the brine can also include dried shrimp, amaranth greens, mustard greens, bamboo shoots, and Chinese herbs.
The brine fermentation can take as long as several months.
Modern factories often use quicker methods to mass-produce stinky tofu.
Fresh tofu is marinated in prepared brine for only a day or two, especially for fried or boiled cooking purpose.
The process only adds odour to the marinated tofu instead of letting it ferment completely. 
Tofu skin may be purchased in fresh or dried form.
In the latter case, the tofu skin is rehydrated in water before use.
It is often used to wrap dim sum.
Because of its slightly rubbery texture, tofu skin is also manufactured in bunched, folded and wrapped forms that are used as meat substitutes in vegetarian cuisine.
Tofu skins can be wrapped and then folded against itself to make dòu baō (, literally "tofu package").
These are often fried to give it a firmer skin before being cooked further. 
Agedashi tofu is an old and well-known dish.
It was included in a 1782 Japanese all-tofu cookbook entitled "Tofu Hyakuchin" (literally "One hundred Tofu"), along with other tofu dishes such as chilled tofu ("hiyayakko") and simmered tofu ("yudofu").