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.
- 1/2 C balsamic vinegar
- 2 T C vegan butter