Heat half the oil in a large nonstick frying pan and fry the carrot and onion, stirring constantly, for 3–4 minutes, or until the vegetables are softened. Add the garlic and curry and tomato pastes. Increase the heat and fry for 2 minutes, stirring constantly.
Whizz the tofu, vegetables, breadcrumbs and peanuts in a food processor or blender until just combined. Transfer to a bowl, season well with salt and pepper and beat until the mixture starts to stick together.
Shape the mixture into 4 burgers. Heat the remaining oil in a large nonstick frying pan and fry the burgers for 3–4 minutes on each side, or until golden brown. Alternatively, to grill the burgers, brush them with a little oil and cook under a preheated hot grill for about 3 minutes on each side, or until golden brown. Drain on kitchen paper and serve in burger buns, with sliced tomato and lettuce and garnished with alfalfa. Serve with ketchup or chillied tomato chutney.