Cut the tofu into four slices, brush with the marinade and leave to marinate for 30 minutes.

For the onion jam, peel the onions and cut them into fine strips. Heat 1 teaspoon of oil in a frying pan and gently fry the onion strips. Caramelise with the Birnel. Deglaze with the balsamic vinegar and simmer until the balsamic vinegar has reduced completely. Add the vegetable stock and ½ teaspoon of salt. Simmer until the onions are soft and the stock has reduced.

To coat the tofu, prepare three soup plates: place the flour in the first, the beaten eggs in the second and the cornflakes in the third.

Remove the tofu slices from the marinade, shake off any excess marinade and coat the tofu in the specified order, pressing the cornflake coating firmly onto the tofu.

Heat 4 tablespoons of oil in a frying pan and fry the tofu cutlets until golden brown all over. Drain briefly on kitchen paper.

Mix the sweet chilli sauce thoroughly with the vegan mayonnaise.

Cut the iceberg lettuce into fine strips and the gherkin into thin slices. Cut the rolls in half, spread the bottom half with the sweet chilli mayonnaise, top with the lettuce and then place the tofu cutlet on top. Arrange the caramelised onions and gherkin slices on top of the cutlet and close the roll.