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Preheat the oven to 375 degrees and prepare a baking sheet with cooking spray.
Chop the eggplant and mushrooms and set them aside.
Heat the olive oil in a large skillet over medium heat then cook the minced garlic for 1 minute, until fragrant. I added the chopped eggplant and mushrooms and the dried parsley, oregano, thyme, salt and pepper and stir to combine.
Cook the vegetables, stirring occasionally, for 20 minutes, until soft.
Remove the cooked vegetables from the stove. At this point, you can grind the veggies to a paste or leave them whole for the burger.
Smash up the tofu in your hands and add it to the vegetables.
Add the tomato paste, soy sauce, egg and bread crumbs and stir to combine.
Scoop out the tofu burger mixture with a ½ cup measuring cup and mold it in to burgers with your hands. Place the burgers on the prepared baking sheet 1 inch apart.
Cook the burgers for 40-45 minutes, until browning on the outside.
Spread hummus on a burger bun, add the tofu burger then top with it with lettuce and sriracha.