Tofu Patties with Chili Lime Pineapple

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

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
⅓ 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 1/2-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

To Make;

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.

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.

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.

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.

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.

6. Top patties with pineapple, lettuce, onion and tomatoes.