Baked Tofu sandwich with Caramelised Onions and Pesto

Ingredients

• Tofu

  Raw, firm, prepared with calcium sulfate

  8 oz or 227g

• Oregano

  Spices, dried

  ½ tsp, leaves or 0.5g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Balsamic vinegar

  2 tbsp or 32g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Basil Pesto

  Kroger

  ¼ cup or 60g

• Spinach

  Raw

  ½ cup or 15g

• Red Onion

  Freshdirect

  1 small raw or 70g

• Sourdough bread

  French or vienna

  4 slice, medium or 256g

Directions

1. Preheat the oven to 180°C.
2. Slice the tofu thinly, about 8mm thick, and rub with herbs and olive oil on all sides. Quarter the red bell pepper. Place tofu and bell pepper on a lined baking tray and bake for 15 minutes or until tofu is golden brown and pepper is softened.
3. 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.
4. Toast the sourdough bread slices. Assemble the sandwiches by layering pesto, spinach leaves, baked tofu, and bell pepper on the toasted bread. Serve immediately.

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