In saucepan, heat oil over medium heat; cook garlic, Onion, chili powder and salt, stirring occasionally, for about 5 minutes or until softened. Stir in the rice, then stock. Bring to a boil; reduce heat, cover and simmer for about 20 minutes or until rice is tender and liquid is absorbed. Transfer to bowl and let cool. With Potato masher or fork, mash rice mixture slightly; mix in tofu and carrot and rolled oats. Shape into four 1/2-inch thick patties. (Patties can be wrapped in plastic wrap at this point and refrigerated for up to 24 hours).