Global Animal, Megan Cross

It’s BBQ time again for this week’s Meat Free Monday challenge. Don’t miss out on a chance to make these amazing BBQ paninis. I just made them for some friends at a party the other night and they were such a hit. I had to make more! Don’t be afraid to experiment with different dipping sauces like ranch or chimichurri. Enjoy! Follow me on Twitter and lets share some plant-based recipes!

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Caramelized Onion BBQ Panini

  • 1 lb. tofu, thinly sliced
  • 3 T BBQ sauce
  • 2 T water
  • 1 1/2 T vegan butter, separated
  • 1 yellow onion, thinly sliced
  • 1 tomato, seeded, thinly sliced
  • 1 T dijon mustard
  • Daiya cheddar shreds, optional
  • 8 slices sourdough bread

Mix water and your favorite BBQ sauce (I use Trader Joe’s) add tofu and let marinate for at least 10 minutes.

In a sauté pan on medium to high, melt 1 T. butter and add onions. Cook for about 5 minutes until onions are translucent, sprinkle with salt. Reduce heat, and cook for about 10-15 more minutes. Add a little water if they start to dry out. Try not to stir too much, they won’t brown.

Butter the outer-sides of the bread. Spread dijon on the inside of the bread. Build the panini with thin slices of tofu, onions, tomato slice, (Just one or the panini will be soggy)  and the Dayia shreds, if using.

Toast the sandwich in a preheated panini press for about 5-7 minutes. I like to spray the press with cooking spray. The time really depends on your press if you want nice, brown grill marks on the bread. You can also toast the panini’s in a sauté pan on med-high and use a spatula to press the panini together. Flip a few times until golden brown.
NOTE: You can also grill the tofu. After 1/2 in. slices tofu has been marinading brush each side with oil and grill on a BBQ or grill pan for about 10-15 per side. You can also bake the tofu in the oven or try the dry fry method. If using the dry fry method remember to marinate after the tofu ha been fried.
Balsamic Butter Sauce
  • 1/2 C balsamic vinegar
  • 2 T C vegan butter
Pour the balsamic vinegar into small saucepan, heat on low, reduce until balsamic thickens and slowly add butter 1/4 T at a time, stirring constantly.

More Megan’s Meat-Free Monday Recipes:

Megan’s Meat-Free Monday Recipes: Italian Marinara Sub Sandwich 

Megan’s Meat-Free Mondays Recipes: Smokey Rosemary Popcorn

Megan’s Meat-Free Monday Recipe: Quinoa Bowl With Tahini-Lemon Dressing 

Megan’s Meat-Free Monday Recipes: Spinach Artichoke Dip

Megan’s Meat-Free Monday Recipes: Zesty Orange Seitan 

Megan’s Meat-Free Monday Recipes: Gazpacho

Megan’s Meat-Free Monday Recipes: Potluck Potato Salad

Megan’s Meat-Free Monday Recipes: Super Cookie With Goji Berries 

Megan’s Meat-Free Monday Recipes: Nacho’s With Sour Cream 

Megan’s Meat-Free Monday Recipes: Quinoa With Kale And Fried Garbanzo Beans

Megan’s Meat-Free Monday Recipes: Memorial Day BBQ

Megan’s Meat-Free Monday Recipes: Fennel Seed Scramble With Potatoes

Megan’s Meat-Free Monday Recipes: Carrot Ginger Soup

Megan’s Meat-Free Monday Recipes: Tangy BBQ Tofu

Megan’s Meat-Free Monday Recipes: Zucchini Pasta In Sun-Dried Tomato Sauce

Megan’s Meat-Free Monday: Hearty Black Bean Chili 

Megan’s Meat-Free Monday: Chilaquiles Con Crema

Megan’s Meat-Free Monday: Chocolate Chip Cookies

Megan’s Meat-Free Monday: Guide To Easter

Megan’s Meat-Free Monday: Choco-Choco Muffins

Megan’s Meat-Free Monday: Empanadas With Chipotle Cream

Megan’s Meat-Free Monday: Curried Cauliflower Orzo

Megan’s Meat-Free Monday Edition: Buddha Bowl

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