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Tofu Patties with Chili Lime Pineapple

Tofu Patties with Chili Lime Pineapple
Prep Time
40 min
Cook Time
20 min
Yields
4 servings

Add some tropical zest to your burger with a slice of grilled pineapple! Courtesy of Alison Kent.

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ingredients

3
Tbsp (45 mL) olive oil
1
onion, chopped
¾
cup (175 mL) carrot, grated
2
clove garlic, minced
½
cup (125 mL) almonds, sliced or slivered
1
pkg (350 g) extra-firm tofu, drained
cup (75 mL) dry bread crumbs
¼
cup (60 mL) fresh cilantro or parsley, chopped
1
Tbsp (15 mL) each fresh lemon juice and sodium-reduced soy sauce
¼
tsp (1 mL) each salt and pepper
½
tsp (2 mL) Sriracha or Sambal Oelek (or othr hot sauce)
½
tsp (2 mL) fresh lime zest
4 ½-inch-thick
(1 cm) slices fresh pineapple, peeled and cored
4
deli-thin slices Swiss of Gouda cheese (optional)
4
burger buns, split and toasted
lettuce leaves
red onion slices
tomato slices
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directions

Step 1

In large non-stick skillet, heat 1 tablespoon (15 mL) of the oil over medium-high heat; fry onion, carrot and garlic, stirring often for 2 minutes. Stir in almonds; cook, stirring for 3 minutes or until vegetables are softened.

Step 2

Transfer mixture to food processor. Add tofu; purée until smooth. Add bread crumbs, cilantro, lemon juice, soy sauce, salt and pepper; pulse to combine. Form into four, 1-inch (2.5 cm) thick patties. Wipe out skillet and return to stovetop.

Step 3

Meanwhile, in small bowl, stir 1 tablespoon (15 mL) of the remaining olive oil with sriracha sauce and lime zest; brush all over pineapple slices.

Step 4

In same skillet over medium heat, cook pineapple, turning once, until tender and lightly charred, 5 to 7 minutes. Set aside. Wipe pan and return to stovetop.

Step 5

Heat remaining 1 tablespoon (15 mL) of oil in same skillet over medium heat; fry patties, turning once, and topping with cheese after turned, cooking until patty is golden brown and crusty, 8 to 10 minutes.

Step 6

Top patties with pineapple, lettuce, onion and tomatoes.

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