Whirl all ingredients except olive oil and bread in a blender or food processor.
Pour 1/2 tablespoon olive oil into a 10- to 12-inch nonstick frying pan over medium-high heat. When hot, drop about 3/4 cup tofu mixture into pan. Spread into a patty about 4 inches wide and 1 inch thick. Repeat to form two more patties in pan.
Lower heat to medium and cook, turning once, until well browned on both sides and firm to the touch, 10 to 12 minutes total. Transfer patties to a pan in a 200° oven. Add remaining oil to pan and cook remaining patties.
Serve burgers between slices of toasted bread (see note, above).
These burgers are great and endlessly adaptable. I made mine tonight with sunflower seeds swapped in for the raw cashews. I was also out of cumin, so I used McCormick BBQ seasoning, turmeric, garlic powder, and onion powder. I like that if I make the patties a little smaller, I can freeze a few for a quick weeknight dinner. My picky 4 year old even eats these.
Everyone in the family (including my 2- and 6-year-old) thought this was good - a nice change from always having tofu in a stir fry! I served the burgers on thin buns with sliced avocado and mustard and served sweet potato oven fries and sauteed chard on the side. I used roasted nuts in the burgers because that is what I had, and I think it added to the nutty flavor. Next time I would at least double the mustard and cumin for added savory flavor (come to think of it I did double the cumin and still didn't really taste it, so I'd add at least a tablespoon of it - but I love cumin).
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