If your refrigerator is looking pretty bare and you're out of ideas, a well-stocked pantry can literally save the day. Your pantry includes items you keep on the shelf, in the freezer, and in the refrigerator that can be stored for a long period of time.
In a large pot, heat oil and brown meat.
Add onion, carrot, and celery and sauté 4-5 minutes.
Add garlic, oregano, and basil and sauté 2 more minutes.
Add stock, tomatoes, and cannellini beans.
Bring to a boil, cover, and simmer 10-15 minutes.
Preheat oven to 375 degrees. Arrange eggplant, onions, and zucchini on a baking sheet, sprayed with cooking spray. Lightly spray top of vegetables with cooking spray as well. Cover with aluminum foil. Bake for 10 minutes covered and 10 minutes uncovered.
In a blender, combine all sauce ingredients and blend until smooth. Set aside.
In wok or large skillet, heat oil and stir-fry tofu cubes over high heat until golden brown, 5-7 minutes. Remove tofu and set aside.
Coarsely mash garbanzo beans with a fork or masher.
Add remaining ingredients, except oil and buns, and mix thoroughly. Form into four patties.
Meanwhile, heat oil in large skillet and cook over medium heat until brown. Flip over and brown other side.