Cumin Carrot Tofu Patties

2 tbsp olive oil Ingredients:

2 2tbsp tbsp(25 mL) (25 mL) olive oil
1 chopped onion 1 1chopped oniononions
1/2 cup grated carrots 1/2 1/2cup cup(125 mL) (125 mL) grated carrotcarrots
2 cloves garlic , minced2 2cloves garlic, minced
1/4 tsp ground cumin 1/4 1/4tsp tsp(1 mL) (1 mL) ground cumin
pinch cayenne pepper pinch pinchcayenne pepper
1 pkg (350 g) extra-firm tofu 1 1pkg (350 g) pkg (350 g)extra-firm tofu
1/3 cup tahini paste 1/3 1/3cup cup(75 mL) (75 mL) tahini paste
1/2 cup chopped fresh parsley 1/2 1/2cup cup(125 mL) (125 mL) chopped fresh parsley
1/4 cup dry bread crumbs 1/4 1/4cup cup(50 mL) (50 mL) dry bread crumbs
2 tbsp lemon juice 2 2tbsp tbsp(25 mL) (25 mL) lemon juice
1/4 tsp salt1/4 1/4tsp tsp(1 mL) (1 mL) salt
1/4 tsp pepper 1/4 1/4tsp tsp(1 mL) (1 mL) pepper
1 cup pasta sauce 1 1cup cup(250 mL) (250 mL) pasta sauce
1 tsp grated lemon rind 1 1tsp tsp(5 mL) (5 mL) grated lemon rind
pinch cinnamon pinch pinchcinnamon

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.

*Makes 4 servings *