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Cumin Carrot Tofu Patties




Source of Recipe


By The Canadian Living Test Kitchen


Recipe Introduction


Serve with: Mixed Green Salad


List of Ingredients




2 tbsp (25 mL) Olive oil

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1 Onion, chopped

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1/2 cup (125 mL) Grated carrot

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2 Cloves garlic, minced

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1/4 tsp (1 mL) Ground cumin

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Pinch cayenne pepper

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1 Pkg (350 g) extra-firm tofu

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1/3 cup (75 mL) Tahini (sesame paste)

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1/2 cup (125 mL) Chopped fresh parsley

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1/4 cup (50 mL) Dry bread crumbs

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2 tbsp (25 mL) Lemon juice

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1/4 tsp (1 mL) Each salt and pepper

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1 cup (250 mL) Pasta sauce

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1 tsp (5 mL) Grated lemon rind

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Pinch cinnamon


Recipe



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