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Slice the tofu into sticks or cubes, whatever you prefer
In a bowl, combine the mustard, lemon juice, garlic, black pepper, chilli flakes and veggie bouillon powder to make the marinade
Add in the tofu and mix well, then let it sit for 20 minutes
In a pot at medium heat add the onions and 1 tbsp of oil. Cover the pot and let it sit for 35 minutes. This slowly caramelizes the onions. After 20 minutes, if you are noticing that the onions are steaming rather than turning brown, partially cover the pot to allow the moisture to evaporate and let the onion caramelize
After the time has elapsed, heat up a pan with enough oil to coat the pan
Sear the tofu and crisp up each side
Once you have fried all the tofu, place all the tofu in the pot of onion. Add the rest of the marinade left over as well as ½ cup of water, the bay leaf and scotch bonnet pepper
Partially cover the pot and let the sauce cook for about 15 minutes on medium-low heat
Once the time has elapsed, the sauce should be ready
Serve with your choice of carbohydrates