A Canadian Living classic.
2 tbsp (25 mL) olive oil
1 onion, chopped
1/2 cup (125 mL) grated carrot
2 cloves garlic, minced
1/4 tsp (1 mL) ground cumin
Pinch cayenne pepper
1 Pkg (350 g) extra-firm tofu
1/3 cup (75 mL) Tahini (sesame paste)
1/2 cup (125 mL) chopped fresh parsley
1/4 cup (50 mL) dry bread crumbs
2 tbsp (25 mL) lemon juice
/4 tsp (1 mL) each salt and pepper
1 cup (250 mL) pasta sauce
1 tsp (5 mL) grated lemon rind
Pinch cinnamon
Preparation
In nonstick skillet, heat 2 tsp (10 mL) of the oil over medium heat; cook onion, carrot, garlic, pinch of the cumin and cayenne, stirring occasionally, for 5 minutes or until onion is softened. Set aside.
In food processor, blend tofu with tahini. Add onion mixture, half of the parsley, the bread crumbs, lemon juice, salt and pepper; pulse to combine. Form into eight 1/2-inch (1 cm) thick patties.
Heat remaining oil in clean skillet over medium heat; cook patties, in batches, for 4 minutes per side or until golden.
Meanwhile, in saucepan, combine pasta sauce, lemon rind, cinnamon and remaining cumin and parsley; bring to simmer over medium-high heat, stirring often, about 3 minutes. Serve over patties.
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Cumin Carrot Tofu Patties
