In a medium bowl, mash the crumbled tofu with a fork until it has a ground meat-like consistency.
Add the quick-cooking oats, chopped onion, vegetarian Worcestershire sauce, chili powder, and egg to the bowl.
Mix thoroughly until everything is well combined.
Divide the mixture into four equal portions and shape them into patties.
Heat the olive oil in a non-stick skillet over medium heat.
Cook the patties for 3-4 minutes per side, until golden brown and cooked through.
While the burgers cook, prepare the sauce.
In a small bowl, whisk together the crushed tomatoes, white vinegar, and granulated sugar until the sugar is dissolved.
Serve the cooked tofu patties on English muffins, topped with the homemade tomato sauce and your favorite burger fixings.
Let the patty mixture rest in the fridge for 10-15 minutes before shaping. This allows the oats to absorb moisture, resulting in a firmer burger.
