Chipotle Tofu Burger | Donna Hay

Ingredients

• ¼ cup (60g) chopped chipotle chillies in adobo sauce +
• ⅓ cup (80ml) tomato passata (purée)
• 2 teaspoons smoked paprika
• 2 tablespoons pure maple syrup
• sea salt and cracked black pepper
• 600g firm tofu, drained and cut into 12 slices
• extra virgin olive oil, for drizzling
• 4 burger buns, halved
• mashed avocado, butter lettuce leaves, sliced tomato, thinly sliced red onion, store-bought pickled jalapeños, coriander (cilantro) and crunchy potatoes, to serve