A delicious Mexican inspired tofu scramble and refried bean sandwich.
Website: WhatTheHeckDoIEatNow.com
Serves: 4
Ingredients
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
Instructions
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!!
Recipe by WHAT the HECK do I eat NOW at http://whattheheckdoieatnow.com/2016/05/30/mexican-picante-sandwich/