Mexican Picante Sandwich
Prep time
Cook time
Total time
A delicious Mexican inspired tofu scramble and refried bean sandwich.
Serves: 4
  • 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 jalapeƱo, 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
  1. 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).
  2. Make your coleslaw by chopping up the red cabbage and red onion.
  3. Mix the 1 tbsp of vegan mayo and fresh lime juice together and toss the cabbage/ red onion with this mix. Set it aside.
  4. To make the refried beans:
  5. 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.
  6. To make the tofu:
  7. 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.
  8. To Assemble:
  9. 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.
  10. On the bottom half of each square, spread a layer of spicy refried beans and then add a layer of scrambled tofu on top.
  11. Add a thin layer of cut fire roasted peppers, coleslaw mix and sprinkle with cilantro.
  12. Cover with top bun and enjoy!!
Recipe by WHAT the HECK do I eat NOW at