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Wrap a paper towel around the block of tofu and give it a gentle squeeze on all sides to remove excess moisture. Set aside.
Pop the shallot into the food processor, and pulse until finely chopped.
Sprinkle over the bread crumbs, flax, ketchup, tahini, garlic powder, paprika, thyme, cumin, salt and pepper.
Then crumble the tofu over the whole shebang.
Pulse until it starts to come together like a thick dough. If it's too sticky to handle at this point, just wait 2-3 minutes and it will magically get less sticky!
Divide mixture into four portions. Firmly press mixture into patties, about ½ inch thick and 3-4 inches wide.
If cooking on the stovetop, add a drizzle of oil to a nonstick pan over medium heat.
Once the pan is warm, cook burgers 5-7 minutes a side until a golden crust forms.
Using the BBQ? Oil the grates and cook until those lovely little grill marks form, which will take closer to 7-10 minutes a side.