So.. I stumbled across a recipe for a Mexican eggy, cheesy, spice free sandwich with refried beans and although initially the idea of refried beans in a sandwich sounded a bit weird to me, it piqued my interest and I was compelled to create a spiced up, healthier vegan version. Boy, am I ever glad I did. Holy yumminess! This Mexican Picante Sandwich is protein packed, hearty, flavourful, and a tad bit messy (but oh so worth it!) Prep the individual components and you can throw it together in minutes for a quick, satiating and oh-so-pretty lunch that will get you through your busy week.
Mix the garlic powder, cumin, chili powder, turmeric, black pepper and salt in a small dish. Divide the mix in half (3 1/8 tsp of the mix divided into 2 dishes).
Make your coleslaw by chopping up the red cabbage and red onion. Mix the 1 tbsp of vegan mayo and fresh lime juice together and toss the cabbage/ red onion with this mix. Set it aside.
To make the refried beans: Add your spicy refried beans (or regular refried beans with 1/2 diced jalapeño) to a skillet over medium heat and mix with 1/2 of the spice mix. Heat, stirring frequently until warm about 5 minutes.
To make the tofu: Mix the second half of the spice mix in a small dish with 1/4 cup water. In a separate skillet crumble your tofu with your hands into very small pieces and heat it up for about 5 minutes. Add the water/spice mix and stir to combine well. Heat for about 3-4 minutes. I like them ‘wet’ and kind of ‘saucy’.
Cut your roasted peppers into long slices.To Assemble: Preheat your oven to 350-400 F (175-200 C) and after slicing your buns place them cut side up in the oven and toast them for about 2-3 minutes or until lightly toasted. Remove. On the bottom half of each square, spread a layer of spicy refried beans and then add a layer of scrambled tofu on top. Add a thin layer of cut fire roasted peppers, coleslaw mix and sprinkle with cilantro. Cover with the top bun and enjoy!!
Inspired by Natkin, Michael. “Mexican Breakfast Torte”. Herbivoracious.
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- Spice Mix:
- 1½ tsp garlic powder
- 1½ tsp cumin
- 1 tsp chili powder
- 1 tsp turmeric
- ¼ tsp black pepper
- 1 tsp salt
- Cabbage Slaw:
- 1 cup thinly sliced red cabbage
- 2 tbsp red onion, diced
- 1 tbsp vegan mayo (use oil free mayo if you'd like)
- 1 tbsp fresh lime juice
- The Rest:
- ¼ cup water
- 1 block medium or firm tofu
- 1 can 398 mL spicy refried beans (or 1 can regular refried beans with a ½ jalapeño, diced and mixed in)
- 1 small jar fire roasted peppers, sliced into long strips (or roast your own!)
- 4 square buns
- ⅛ cup cilantro, chopped
- Mix the garlic powder, cumin, chili powder, turmeric, black pepper and salt in a small dish. Divide the mix in half (3⅛ tsp of the mix divided into 2 dishes).
- Make your coleslaw by chopping up the red cabbage and red onion.
- Mix the 1 tbsp of vegan mayo and fresh lime juice together and toss the cabbage/ red onion with this mix. Set it aside.
- To make the refried beans:
- Add your spicy refried beans to a skillet over medium heat and mix with ½ of the spice mix. Heat, stirring frequently until warm about 5 minutes.
- To make the tofu:
- Mix the second half of the spice mix with ¼ cup water. In a separate skillet crumble your tofu small with your hands and heat it up for about 5 minutes. Add the water/spice mix and stir to combine well. Heat for about 3-4 minutes.
- To Assemble:
- Preheat your oven to 350-400 F (175-200 C) and after slicing your buns place them cut side up in the oven and toast them for about 2 minutes. Remove.
- On the bottom half of each square, spread a layer of spicy refried beans and then add a layer of scrambled tofu on top.
- Add a thin layer of cut fire roasted peppers, coleslaw mix and sprinkle with cilantro.
- Cover with top bun and enjoy!!
This is soooo yummy. Truly full of flavour!!