Cumin Carrot Tofu Patties
Cumin Carrot Tofu Patties
Photography by Yvonne Duivenvoorden
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 364 |
| pro | 15 g |
| total fat | 25 g |
| sat. fat | 4 g |
| carb | 25 g |
| fibre | 5 g |
| chol | 0 mg |
| sodium | 532 mg |
| % RDI: | - |
| calcium | 19 |
| iron | 31 |
| vit A | 42 |
| vit C | 27 |
| folate | 30 |
Ingredients
- 2 tbsp olive oil
- 1 chopped onion
- 1/2 cup grated carrots
- 2 cloves garlic, minced
- 1/4 tsp ground cumin
- pinch cayenne pepper
- 1 pkg (350 g) extra-firm tofu
- 1/3 cup tahini paste
- 1/2 cup chopped fresh parsley
- 1/4 cup dry bread crumbs
- 2 tbsp lemon juice
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 cup pasta sauce
- 1 tsp 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.
Additional information : Serve with: Mixed Green Salad
Source : Canadian Living Magazine: May 2001
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