Further proof that a gluten-free vegetarian life isn’t just full of salad! This recipe turned out phenomenal, and it might just be something that carnivores might enjoy as well.
1 block extra firm tofu (pressed and drained)
3 tsp garlic powder
2 tsp paprika
2 tsp black pepper
2 tbsp canola oil
1/2 cup BBQ sauce
salt as needed
1 large sweet onion
1 tbsp olive oil
1 tsp brown sugar
1/2 tbsp balsamic vinegar
Schaar gluten-free rolls
Heat canola oil in large skillet. Cut tofu into 4 large triangles, slicing block into thinner slabs through the side of the block. Cut each thinner slab diagonally into triangles. Sprinkle garlic powder, paprika, pepper & salt over each slab. Place slabs in skillet & heat on each side until both are golden brown. Add in BBQ sauce, and heat on medium until sauce is warm and coats all sides of the tofu.
Chop sweet onions by slicing through the middle, leaving rings intact as circles. Separate rings from each other & place in skillet on low-medium heat with olive oil. Add in balsamic vinegar and brown sugar. Stir occasionally, sauteeing until browned. Remove from heat when onions are semi-transparent, browned, and caramelized.
Slice rolls in half. Place slice of provolone on one half of roll. Toast both slices on a cookie sheet in the oven at 400 degrees for 4 minutes.
Assemble your sandwich and enjoy!