Place the tofu between sheets of absorbent paper and press to remove excess water. Place soy beans, carrot, parsley, peanut butter, cumin and tofu into a food processor and process until finely chopped. Shape into 4 patties and refrigerate for 30 minutes.
To make the tahini dressing, combine the yoghurt, tahini, chilli sauce and water and set aside.
Heat the oil in a frying pan over medium-high heat. Add the patties and cook for 4 minutes each side or until golden. Top bun bases with lettuce, beetroot, a patty, tomato and sandwich with bun tops. Serve with the tahini dressing. Serves 4.