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Add one tablespoon of salt to a small pot of water and bring to boil.
Add ¼ cup quinoa to the boiling water.
Cook quinoa for a minute or two less as written on the package. Turn the heat off when it is al dente, which is just before it has gone completely translucent.
Strain the quinoa and rinse under cold water in the strainer. Set aside.
Roughly slice chard leaves and stalks.
Boil a large pan of water and season with a few tablespoons of salt.
Add the sliced Swiss chard to the boiling water and boil for 4 - 5 minutes, until the chard has wilted.
With a strainer spider take the chard from the boiling water and place it in an ice bath (water with ice cubes) until it has cooled down.
Squeeze all the liquid from the blanched Swiss chard. Leaving liquid in the chard will result in soggy patties. This can be achieved by pressing the blanched chard against a strainer.
Add the well-strained chard to a food processor and mix until pureed.
Add the 150 grams tofu, 3 tablespoons nutritional yeast, 1 teaspoon salt , 1 teaspoon onion powder and 1 teaspoon garlic powder and blend until combined in a paste.
Add the paste from the food processor to a plastic bowl.
Add the 4 tablespoons chickpea flour to the paste and mix well.
Using your hands, create patties of desired choice and place on a baking tray.
Bake on 200 Celsius / 380 Farenheit for 30 minutes.