Cut the tofu in half, then cut into circles
Place it on a kitchen rack under a couple kitchen towels, add some weight on top and let it drain for 30 minutes
Remove the tofu from the rack, add them to a freezer bag with a parchment paper in between the patties and let them freeze for at least 4 hours
Remove the patties from the freezer, wrap them in 5 or six sheets of kitchen towels, put them in the microwave for 3 minutes
Pat the patties dry, season them with poultry seasoning, salt, pepper, onion, and garlic powder and add them to a nonstick skillet and let them brown on each side.
Remove from the skillet and add let them dry. meanwhile, make the batter:
Take two plates, on one plate you will add half cup of flour, salt, poultry seasoning, onion, and garlic powder, stir until well combined
On the other plate, add the half cup of flour, salt, poultry seasoning, onion and garlic powder, the lemon juice, the baking soda, and the sparkling water. mix until well combined.
Put your oil in a skillet and turn on the heat. Meanwhile, take your tofu patty, place it in the batter, then the seasoned flour then the wet batter again and fry them in medium heat until light golden brown.
Add vegan mayo to your hamburger bun, add the patty, add romaine or iceberg lettuce, add a spoon a vegan mayo and serve it.
Notes: If you do not own a microwave, just let the patties thaw out naturally but pat them dry to remove as much water you can, so the patties get flavorful and tastier.