Baked Tofu Sandwich with Caramelised Onions and Pesto

Ingredients

• Tofu

  Firm, prepared with calcium sulfate and magnesium chloride (nigari)

  7 oz or 198g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Oregano

  Spices, dried

  1 tsp, leaves or 1g

• Thyme

  Spices, dried

  1 tsp, leaves or 1g

• Basil

  Spices, dried

  1 tsp, leaves or 0.7g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Red Onion

  Freshdirect

  1 small raw or 70g

• Balsamic vinegar

  2 tbsp or 32g

• Spinach

  Raw

  ½ cup or 15g

• Sauce, pesto, Classico, basil pesto, ready-to-serve

  ¼ cup or 62g

• Sourdough bread

  French or vienna

  4 slice, small or 128g

Directions

1. Preheat the oven to 350°F.
2. Drain and press the tofu to remove excess moisture. Slice into 1/4-inch thick "patties" and rub with olive oil, oregano, thyme, and basil. Quarter the red bell pepper.
3. Place the tofu and bell pepper on a lined baking tray and bake for 15 minutes, or until the tofu is golden brown and the pepper is softened.
4. In a small frying pan, sauté the sliced red onion with a dash of water on high heat for 5 minutes until softened. Add balsamic vinegar and continue to sauté for 1 minute. Reduce heat to medium-low and cook for an additional 10 minutes until caramelized and very soft.
5. Toast the sourdough bread slices. Assemble the sandwiches by layering pesto, spinach leaves, baked tofu, and bell pepper on the toasted bread. Serve immediately.