Tofu and Caramelised Onion Sandwich
Ingredients
1 ½ tbsp nutritional yeast
4 ½ tbsp Biona Coconut Aminos
½ tsp onion powder
½ tsp garlic powder
1 ¼ tsp sriracha
½ jar/125g Biona Tofu, sliced
2 tsp Biona Extra Virgin Olive Oil
½ white onion, thinly sliced
2 slices fresh seeded bread
2 tbsp Biona Egg Free Mayo
2 tsp Biona Dijon Mustard
2 leaves romaine lettuce
Method
In a large baking dish, mix the nutritional yeast, coconut aminos, onion powder, garlic powder, and sriracha to make the marinade.
Gently dab the tofu with some kitchen roll to dry it slightly.
Place the tofu slices in the marinade in a single layer. Coat both sides generously and set aside for at least 15 minutes, flipping them over after 10 minutes and brushing with more marinade.
Heat the olive oil in a large non-stick pan over a medium-high heat. Remove the tofu from the marinade and cook for about 5 minutes on each side, or until browned. Remove from the pan and set aside.
Add the onion and remaining marinade to the skillet. Cook over a medium-high heat for about 10 minutes, or until the onion has softened and turns golden brown.
Meanwhile, spread the egg free mayo onto both slices of bread, and the dijon mustard on top so that they slightly mix.
Add the tofu slices onto one slice, then the lettuce leaves and onion. Top with the other slice of bread and enjoy!
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