About this recipe
This poblano-mushroom protein-packed sandwich is hearty, flavorful, and nourishing—perfect for when you want something filling that doesn’t weigh you down. The secret is in the plant-based “scramble” made with tofu, mushrooms, poblano peppers, spinach, and fresh cilantro. Spread on toasted whole grain bread with refried beans and avocado, it’s the kind of sandwich that hits every note: creamy, smoky, spicy, and satisfying.
Why you will love this recipe
- Protein powerhouse: Thanks to tofu, refried beans, and whole-grain bread, this sandwich will actually keep you full.
- Mexican-inspired flavors: The combination of poblano peppers, cilantro, and oregano gives every bite a bold, authentic taste.
- Meal-prep friendly: The tofu-mushroom filling can be made ahead of time and reheated for quick lunches or dinners.
- Versatile: Enjoy it as a sandwich, wrap it in a tortilla for a burrito-style treat, or serve it over rice for a protein-packed bowl.
Ingredient notes
- Tofu: Use extra-firm tofu. Make sure to drain and pat it dry so the filling doesn’t get watery.
- Mushrooms: White button or cremini work great, but feel free to use portobello for a meatier bite.
- Poblano pepper: Adds mild heat and smoky flavor. If you prefer a spicier taste, add a serrano or jalapeño.
- Spinach: Wilts quickly and adds extra nutrients. You could also use kale or Swiss chard.
- Refried beans: Homemade or canned, both work. They act like a creamy spread and boost the protein content.
- Bread: A hearty whole grain loaf is ideal—it holds up to the filling without getting soggy.
How to make (step-by-step)
- Cook the base: Heat oil in a large skillet over medium heat. Sauté the onion and poblano pepper until softened.
- Add protein + veggies: Crumble tofu into small curds and add it to the pan with mushrooms, oregano, cilantro, and spinach. Cook until the liquid evaporates and everything is well seasoned. Adjust with salt if needed.
- Prepare sandwich layers: Toast the bread slices. Warm up refried beans. Slice the avocado.
- Assemble: Spread 2 tablespoons of refried beans on a slice of toasted bread, pile on the tofu-poblano mixture, top with avocado slices, and close with another piece of toasted bread.
Variations
- Gluten-free: Use your favorite gluten-free bread.
- Spicy twist: Add chipotle powder or diced jalapeños to the tofu mixture.
- Cheesy layer: Add a slice of vegan cheese before closing the sandwich and melt it slightly.
- Breakfast style: Serve the tofu scramble with avocado toast instead of making a full sandwich.
Home-cook to home-cook tips
- Press the tofu: If you have time, press it for 15 minutes to remove excess water, as this will allow it to absorb flavors more effectively.
- Make-ahead friendly: Store the poblano-mushroom-tofu filling in the fridge for up to 3 days. Reheat before assembling.
- Batch cook beans: Homemade refried beans freeze beautifully. Keep a batch in your freezer so recipes like this come together quickly.
- Don’t skip the toast: Toasted bread holds up much better against the creamy filling and avocado.
Poblano-Mushroom Protein Packed Sandwich
Ingredients
For the filling
- 1 tbsp vegetable oil
- ½ cup white onion minced
- 1 poblano pepper seeded and diced
- 2 ½ cups mushrooms sliced (white or cremini)
- 1 15 oz block extra-firm tofu, drained and patted dry
- ½ tsp dried oregano
- ½ cup cilantro roughly chopped
- 3 handfuls fresh spinach
- 1 tsp sea salt or to taste
For the sandwich
- 1 ½ cups refried beans warmed
- 1 avocado sliced
- 8 slices whole grain bread toasted
Instructions
- Cook the aromatics: Heat the oil in a large skillet over medium heat. Add the onion and poblano pepper. Sauté for about 5 minutes, until softened.
- Add tofu + veggies: Crumble the tofu into small curds with your hands and add it to the skillet. Stir in the mushrooms, oregano, cilantro, spinach, and salt. Cook for 8–10 minutes, or until most of the liquid has evaporated and the mixture is flavorful. Taste and adjust seasoning.
- Toast and prep: Toast the bread slices. Warm the refried beans and slice the avocado.
- Assemble sandwiches: Spread 2 tablespoons of refried beans on each slice of bread. Add a generous scoop of the poblano-mushroom tofu mixture, top with avocado slices, and finish with another piece of toasted bread.
Notes
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
- About the Author
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I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
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