Poblano-Mushroom Protein Packed Sandwich
This poblano-mushroom protein packed sandwich is loaded with plant-based goodness and Mexican-inspired flavor. The tofu scramble with mushrooms, poblano pepper, spinach, and cilantro makes a hearty, savory filling that pairs perfectly with creamy refried beans and avocado. It’s an easy, satisfying meal you can enjoy for lunch, dinner, or even meal prep.
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
Make ahead: The tofu-poblano filling keeps well in the fridge for up to 3 days. Reheat before assembling.
Gluten-free option: Use gluten-free bread or wraps.
Spicy variation: Add a diced jalapeño or a pinch of chipotle powder to the filling.
Extra protein: Top with pumpkin seeds (pepitas) before closing the sandwich.