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1. Grind flax and pumpkin seeds into flour in a coffee grinder or food processor.
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2. Add nut meal and beans into a food processor and blend until smooth. Add onion, garlic, vegizest, chili powder, Spike/Dash, and BBQ sauce. Process again until smooth and evenly combined.
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3. Remove thawed tofu from its packaging. Drain out all excess water. On a plate in your sink, press tofu with your hands in order to remove as much water as possible. It is helpful to break the tofu into fourths for this process. The tofu will crumble.
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4. Add half the tofu to food processor and process until combined. Add remaining tofu and complete. Batter should be smooth and wet, but very thick.
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5. Form into 8 burger-sized patties, using about a half cup of batter per burger. Lay on to non-stick cookie sheet, reshaping the burgers as you press them into the pan.
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6. Bake at 350 for 30 minutes
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7. Turn over each burger, reshaping with hands if necessary to remove cracks. Bake for another 25-30minutes.
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8. Allow to cool for 10 minutes before serving.
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HINT: Freeze tofu in its original packaging. It must be frozen for AT LEAST 24 hours before using. To thaw tofu, follow one of the following methods: 1) Remove it from the freezer the night before you plan on using it. Leave it on a plate in your refrigerator overnight. 2) To thaw faster, put tofu container in a bowl of hot water. As the water cools, empty the bowl and refill it with hot water. Repeat this procedure until the tofu is completely thawed throughout, about 30 minutes.
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Note about Beans: I prefer a blend of different kinds of beans: aduki, pinto, kidney, navy, black, etc. Pick your favorites at home or find a can of no-salt chili beans at the store.
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Note about BBQ Sauce: Mr. Spice makes a good no salt or sugar BBQ sauce. If this is not available, use your own favorite or just use the same amount of tomato paste.
