Heat 1 tablespoon of oil in a sauté pan and over moderate heat sauté the onions, garlic, adobo sauce, cumin seeds and mushrooms until softened and lightly colored. Add the oats and continue to cook for another 2 minutes, stirring constantly. Turn off heat and cool mixture.

Place the onion mixture with the rice, cheese, tofu, eggs, cilantro, bread crumbs and almonds in a food processor and pulse just to combine – the mixture should not become a smooth puree but be slightly chunky. Season to taste with salt and pepper.

Shape into 6 half-inch-thick by 4-inch-wide patties. Sauté in a nonstick pan with the remaining olive oil until patties are golden and crisp on the outside.

Top with a slice of fresh Monterey Jack cheese and fresh salsa and serve immediately.