In a small pan heat the oil. When the oil is hot add the onions and cook until translucent.
While the onions are cooking cut the corn kernals off the cob. Add the corn, pepper, and garlic and cook for 5 minutes or until tender.
While the mixture is cooking process the almonds in a food processor (or blender) until finely chopped. Add the black beans and process until almost smooth.
Scrape the bean mixture into a large bowl. Add the pepper mixture, soy sauce, cumin, parsley, cayenne pepper, paprika, pinch of salt, and the flour. Stir and combine everything. Divide into 4 equal portions.
Cut 4 squares of reynolds wrap foil and spray with cooking spray. Shape the portions into thick burgers . Wrap one burger in one piece of foil and repeat with all 4. Place them seam side down on a baking sheet and poke a few small holes in to top of the foil with a toothpick.
Bake for 30 minutes.
While the burgers are baking combine the tofu, vinegar, onion powder, garlic powder, salt and pepper in a food processor (or blender), and process until completely smooth.
Pour the tofu mixture over the shredded cabbage and mix until very well combined and all the cabbage is covered. Cover and set aside until ready to use.
Take the burgers out of the oven and unwrap the foil. Serve on whole wheat buns and top off with a huge portion of the slaw.