Roughly blitz green peas and capers with a stick blender or small food processor.
Stir mayo into the pea and caper mixture, season with a pinch or two of salt and a squeeze of lemon juice.
For the burgers:
Slice each block of tofu in half to create two thick slabs of tofu. Drain on paper towels to remove as much excess moisture as possible.
Arrange flour, soy milk and panko crumbs in three bowls. Season the flour well with salt and pepper.
Crumb coat the tofu by dredging it in flour, dipping it in soy milk, then into panko crumbs. Repeat with a second coat of flour, soy milk and panko crumbs, then set aside until ready to cook.
Heat a generous amount of oil for shallow frying in a large frypan (skillet), to a medium heat. I used grapeseed oil.
Gently place the slabs of tofu into the frypan and cook on all sides until deeply golden brown. Remove from pan and drain on paper towels to remove excess oil.
To serve, smear generous spoonfuls of mayo onto warm burger buns, top with tofu and cos lettuce and eat immediately.
Notes
Nutrition information estimated based on the tofu retaining 2 tablespoon of oil after frying.
Green pea and caper mayo is best made just before serving, as it will lose its bright green colour when stored (but will still taste fine).