Begin by drying the tofu thoroughly using a paper towel or a clean kitchen towel, then set it aside.

In a medium skillet, add the chopped onion and mushrooms with a splash of broth, water, or oil. Cook over medium heat for about 4 to 6 minutes until they soften and the liquid evaporates.

Transfer the softened vegetables to a food processor. Add the tofu, half a cup of cooked lentils, tomato paste, tamari, smoked paprika, chili powder, ground cumin, and garlic powder. Crumble the tofu into the mixture and pulse until you achieve a thick, cohesive spread.

Spoon the mixture into a large bowl and fold in the remaining half cup of lentils. Mix thoroughly using your hands or a large spoon. Taste and adjust the seasoning with salt and pepper as needed.

Roll the mixture into one large ball, then divide it into eight smaller balls for 6-inch tortillas, six balls for 8-inch tortillas, or four balls for 10-inch tortillas.

Heat a medium skillet over medium-high heat and lightly coat it with oil or use a nonstick pan. Place one ball in the center of the hot pan and let it sear for about 1 minute.

Center a tortilla over the ball, pressing down firmly with a spatula, burger press, or small saucepan. Cook until the mixture flattens and adheres evenly, then continue to crisp it up.

Once browned, flip the tortilla and warm the other side for about 30 seconds before removing it from the pan.

To serve, add burger sauce (if desired), lettuce or sprouts, and fold the tortilla.