Step 1

Preheat the oven to 350°F/180°C. Toss the carrots with some olive oil and season with smoky paprika, ground cumin, salt and pepper. Arrange on a baking tray and cover with foil. Roast for 20 - 30 minutes or until the carrots are fork tender. Remove the foil and roast for another 10 minutes or so to allow the carrots to take on some color. Remove from the oven and set aside to cool slightly. Then mash with a standard masher or a food processor. You should have around 2 cups of mashed carrot.

Step 2

Use a dry skillet to toast the seeds over low to medium heat until golden brown. Keep them moving in the skillet to prevent over browning. Remove from heat and set aside until needed.

Step 3

Drain the tofu (no need to press) and crumble it into a large bowl. Add the parsley, lemon zest, bread crumbs, parmesan cheese and sesame seeds.

Step 4

Mix the mashed carrot and the juice of half a lemon into the tofu base and combine until fairly homogeneous. It's easiest to use your hands. Form into 4 to 6 patties according to the number and size of your buns. Transfer the burgers to a plate and chill in the fridge for 20 minutes or more.

Step 5

At this point the burgers can be frozen. Prep a baking tray with parchment paper and arrange the individual patties on the tray so they're not touching. Place the tray into the freezer for three hours or so, then transfer the burgers to a zip top bag for storage until needed. Let thaw for an hour or so before cooking.

Step 6

When ready to cook add a little oil to the bottom of a large skillet and heat over medium high heat. Transfer the individual patties and let cook undisturbed for three or four minutes per side. If they don't want to release when you try to turn them, reduce the heat a little bit and let them cook for another minute or so. Turn and cook the other side until golden brown.

Step 7

To serve, toast the buns, spread with mayo and add the patty, arranging sliced avocado and tomato on top.