Thinly slice 1/2 cucumber and 1 red onion, then place them in a heatproof mixing bowl.

Bring 150 ml water, 30 ml white wine vinegar, 25 g granulated sugar, and a pinch of salt to a brief boil in a saucepan.

Pour the hot pickling liquid over the sliced cucumber and red onion, then set aside while preparing the burgers.

Crumble 200 g firm tofu into a mixing bowl, then add 30 g tomato paste and 15 ml soy sauce.

Add 50 g sun-dried tomatoes, 1 teaspoon paprika, 1 teaspoon ground cumin, 1/2 teaspoon garlic powder, salt, and 40 g chickpea flour to the tofu mixture.

Mix the patty ingredients thoroughly until cohesive, then shape the mixture into 2 large burger patties.

Heat 30 ml cooking oil in a frying pan over medium heat, then fry the 2 tofu patties until golden brown on both sides.

Combine 100 g unsweetened vegan yogurt, 10 g tahini, 15 ml lime juice, 1/2 teaspoon garlic powder, sugar, and salt in a bowl.

Stir the sauce until smooth, then adjust the seasoning with salt or sugar to taste.

Place one tofu patty in each vegan burger bun, then add quick-pickled vegetables, tahini yogurt sauce, and burger toppings.