• prep: 25 min
• cook: 15 min
• total: 40 min

servings:

• 1 package of firm tofu
• 1/2 lemon (juice)
• 1/2 cup water
• 1/2 cup apple cider vinegar
• 4 tbsp fresh oregano
• 1 tsp sea salt
• (olive oil and other seasonings optional)
• 1 cup quinoa
• 3 tsp. extra virgin olive oil, divided
• 1 red onion, diced
• 1 large clove garlic, minced
• 1 tsp. oregano
• 1 tsp. salt
• 1 tsp. pepper
• 1 (15-oz.) can chickpeas or white beans, drained and rinsed
• 1/2 cup oats (grinded)
• 1/2 cup Panko
• 2 small green onions, minced (green part only)
• 1/2 cup chopped black or kalamata olives
• 2 1/2 tbsp. minced parsley
• 2 1/2 tbsp fresh dill
• 1 small container of vegan plain yogurt or sour cream
• 1 1/2 small cucumbers, peeled, seeded, and diced
• 1 cup crumbled vegan feta cheese
• 1 small clove garlic minced
• 2-3 tbsp. minced fresh dill (as desired)
• 1 tsp lemon juice
• salt/pepper
• 4 burger buns
• arugula
• red onion
• avocado

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