Press the tofu using a tofu press or wrap it in paper towels, place it between two plates, and weigh it down. Cut the tofu into quarters for quicker pressing and let it press for at least 15 minutes.

Preheat the oven to 400°F (200°C) and line a baking tray with parchment paper or a silicone mat.

Crumble the pressed tofu into tiny pieces in a mixing bowl. Add the cilantro, scallions, Dijon mustard, maple syrup, tamari, Sriracha, lime juice, and minced garlic.

Use your hands to mix everything together, breaking up any large pieces of tofu.

Stir in the chickpea flour to the mixture. Form a ball with it to test if it holds together; add more flour if needed.

Divide the mixture into 4 equal parts and form patties about ½ – 5/8 inch thick.

Place the patties on the tray and bake for 20 minutes. Flip them over and bake for another 15 minutes until they're brown and firm.