Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

Combine rolled oats, garlic, and scallions in a blender or food processor.

Pulse until finely minced.

Crumble in the drained and patted dry tofu.

Add spinach and fresh herbs (tarragon, chives, parsley).

Blend briefly to break down the greens.

Scrape down the sides of the bowl.

Add Dijon mustard, lemon juice, cumin, cayenne pepper, and salt.

Process one final time until thoroughly combined but slightly chunky.

Scoop out 1/3 - 1/2 cup of the mixture onto the prepared baking sheet for each burger.

Spread the circles out into even circles using a spatula.

Bake for 30 - 40 minutes, until darkened in color and they no longer appear wet.

Let cool for at least 10 minutes on the sheet before serving.