Vegan Burnt Ends Sandwich - cooking recipe

Ingredients

8 ounces cremini mushrooms, sliced
2 tablespoons olive oil
4 ounces firm smoked tofu
1/4 cup plus 1 tbsp barbecue sauce (check it's vegan)
2 teaspoons marmite or 2 teaspoons miso
1/2 teaspoon ground black pepper
Pickled onion
1 red onion, peeled, finely sliced
1/4 cup apple cider vinegar
1 tablespoon sugar
1 teaspoon salt
For the pickled onion
mustard
vegan mayonnaise
Baby Spinach
4 ciabatta rolls

Preparation

Heat a large, dry skillet over a medium heat and add the sliced mushrooms. Let the water come out of the mushrooms and once they start to shrink and brown, add in 1 tbsp of olive oil and stir. Cut the tofu into pieces a similar size to the cooked mushrooms and add to the skillet too along with 1/4 cup of barbeque sauce, marmite and black pepper. Cook, stirring often, until the mixture has started to catch and burn slightly in places. Remove from the heat and stir in the remaining tablespoon of barbeque sauce and olive oil.
Pickled onions:
Heat the apple cider vinegar, salt and sugar in a small pot until steaming. Place the finely sliced red onion in a bowl or jar and pour the hot vinegar over. Let it sit for at least 30 minutes to soften and turn pink.
Cut the rolls in half. Spread on some vegan mayonnaise and mustard. Top with a few leaves of baby spinach if you'd like then spoon on the warm mushrooms and top with a few pickled onion bits. Sandwich together and serve warm.