Cut the tofu into small pieces. Rinse the parsley, shake dry, pluck from the stems and chop. Peel the onions and chop. Rinse, peel and finely dice the carrot.
Puree the tofu, parsley, carrots and onion in blender. Mix in the eggs, cheese and carrots and season well with salt and pepper. Refrigerate for 1 hour.
Pluck, rinse and shake dry the oregano leaves. Peel the garlic. Puree the oregano, garlic, pine nuts, olive oil and parmesan in a blender. Refrigerate.
Form flat patties from the tofu mass. Heat oil in a frying pan and brown the patties on both sides.
Serve the patties with the oregano pesto. Goes well with fresh lettuce.