Preheat oven to 375 degrees.

In your food processor, start off by processing the tofu till it turns into a fine crumble. Pour into a large mixing bowl and set aside.

Cut White Onion into large chunks and then process until it is finely chopped.

Heat 2 teaspoons oil in a skillet and add chopped onion to it. Stir and let the onion sweat on low heat for 4-5 minutes.

Meanwhile, grate Carrot using the food processor's shredding blade. To grated Carrot, add Red Bell Pepper and Mushrooms. Process on pulse till everything has been chopped very finely, but not until it's a mush.

Add veggie mixture to the onions in the skillet and stir well. Add Salt and Dried Oregano and continue cooking uncovered until all the liquid that the mushrooms have released has evaporated, about 10 minutes. Once it has evaporated, take mixture off the heat and add chopped Basil in.

Combine the entire mixture with the crumbled tofu in your mixing bowl.

Add the Walnuts, Liquid Aminos, Dijon Mustard, and Tahini or Almond Butter to the mixture and stir well. Taste for seasoning and adjust.

Stir bread crumbs into the mixture and make sure you mix it well.

Form mixture into burger patties. This recipe makes about 12 Sliders, or 8 large burgers.

Place burgers on a baking sheet lined with non stick paper and bake for 30 minutes on one side. Flip, and bake for another 15 minutes.

Whilst baking, prepare Maple Dijon Mayonnaise by combining all ingredients together and mixing.

Once burgers are ready, place a patty in a toasted and halved gluten-free bun, top with veggies of your choice and slather sauce on. Enjoy!