Those sound similar to the spinach and tofu burgers I make. I use frozen chopped spinach just to save some of the hassle of prepping - cook it according to the package directions, then cool, drain, and squeeze the water out by hand or in a cheesecloth - mix it with the crumbled tofu and seasonings (I like marjoram, dry mustard, minced garlic, salt and pepper) - for a binding agent I like Ener-G egg substitute - shape into patties and pan fry about five minutes a side, smashing them flat with the spatula once or twice. I do eat real eggs and you can use an egg in this recipe, but to me, the egg flavor overwhelms the spinach and tofu, so I prefer the powder.