SATAY TOFU BURGERS WITH PICKLED ONION AND CHILLI JAM

Steps

1. oven to 180°C. Line an oven tray with baking paper.
2. In a small pot, bring vinegar, salt and sugar to the boil. Place sliced onions into a small bowl. Pour vinegar mixture over onion and leave to pickle for about 10 minutes. Toss regularly.
3. In another small pot, mix all peanut satay sauce ingredients and bring to a boil on high heat. Reduce heat to low-medium and cook, stirring occasionally, for about 5 minutes until thickened slightly. If sauce is too thick, add 1 tablespoon of water at a time until it reaches desired consistency.
4. Pat tofu dry with paper towels and slice into 6 pieces. In a small bowl, combine chilli jam and hoisin sauce. Cover tofu with the chilli jam mixture and leave to marinate for a few minutes.
5. In a medium bowl, mix oil, vinegar, honey and mustard. Roughly chop baby spinach; slice apple in half then thinly slice (discard core); peel cucumber into long, thin ribbons, stopping when you reach the core. Add all to bowl with dressing and toss to combine. Season to taste.
6. Slice buns in half horizontally and place on prepared tray. Warm in oven for 3-5 minutes. Heat a drizzle of oil in a medium fry-pan on medium heat and cook tofu for about 2 minutes each side, until golden and caramelised. Reserve excess marinade.
7. spread base of each bun with peanut satay sauce. Top with two pieces of tofu, reserved tofu marinade, a small handful of salad and pickled onions. Spread any remaining chilli jam on top half of bun, and place on top of burger. Serve remaining salad on the side.