Cumin Carrot Tofu Patties

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.