Heat the safflower oil in a large pot over medium-high heat until hot. Add the tofu and brown on all sides, stirring periodically, 7 to 10 minutes; don't stir too often! Tofu should be crispy but not burned. Reduce the heat to medium and add the garlic, onion, bell pepper, jalapeno peppers, habanero peppers, sage, basil and soy sauce. Cook until the onions become translucent. Add all the beans, the tomatoes, chili powder, cumin and salt to taste. Reduce the heat and simmer for about 30 minutes, adding more chili or salt as desired.
Heat the grapeseed oil in a nonstick skillet over medium-high heat. Pan-fry the vegan burgers until browned on both sides, about 5 minutes each side.
For assembly: Layer each bun with a burger patty, some chili, onion, relish, mustard and ketchup and then the top bun.