Okay, these are pretty darn delicious! I have made these twice, and I think I have managed to perfect the texture as the first time was too crumbly.

Makes 10 medium sized burgers

Ingredients

2 (16 ounce) packages firm tofu
3 tablespoons olive oil
2 cups diced onions
1 cup peeled and grated carrot
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried dill
2⁄3 cup chopped walnuts
1 cup gluten free breadcrumbs
2 tablespoons tahini
2 tablespoons miso
2 tablespoons Braggs Liquid Aminos
1 -2 tablespoon mustard (optional)
1 tablespoon ground chia
3 tablespoon water

Directions

1. Mix the ground chia and 3 tablespoons of water in a cup, let sit (this is used as a binder)
2. Preheat your oven to 400 degrees F
3. Generously oil baking sheet
4. Place tofu between two plates, and rest heavy weight on top plate
5. Press for about 15 minutes
6. Drain off liquid from bottom plate
7. Meanwhile, heat oil in skillet, and sauté onions, carrots, oregano, basil and dill for about 7 minutes, or until vegetables are just tender
8. Crumble pressed tofu into large bowl
9. Stir in walnuts, bread crumbs, tahini, miso, braggs and mustard, if using, with the tofu
10. Add sautéed vegetables and chia water mixture, and mix well
11. Using about 1/2 cup burger mix per burger, form 10 patties by hand, and place on baking sheet about 2 inches apart
12. Bake for about 30 minutes, or until burgers are firm and browned

Adapted from food.com

I served these on some brown rice tortillas (I didn’t have any gluten free buns on hand) topped with some guacamole and mustard, with a side of asparagus and collard greens. A super tasty and healthy meal!