Cut tofu into 2-3 pieces and cover with a cloth or paper towel. Dry tofu under a heavy pan for about 15 minutes.
Blend caesar salad sauce ingredients. You can also just smash them with a fork together if you don't want your sauce to be smooth.
Chop garlic into tiny pieces and fry in a pan with olive oil in medium heat for a few minutes. Add salt and set aside.
Grate vegan parmesan as much as you like. We used about 1/4 cups (divided into 4 burgers).
Cut dried tofu into 6-8 pieces. Cut cabbage into a few pieces. Brush both tofu and cabbage with oil.
Grill tofu and cabbage for a few minutes per side on a hot grill.
Toast burger buns for a few seconds on the grill too to get nice and crunchy buns.
Assemble burgers: spread caesar salad sauce, add tofu pieces, garlic oil, grated parmesan, piece of cabbage, fresh herbs and sauce. ENJOY this epic summer burger!