Growing up in a foodie family in Mexico, the kitchen has always been at the heart of Alejandra Ramos’s life. Now as a mother of three and the creator of Brown Sugar & Vanilla (aka @piloncilloyvainilla), Alejandra builds clean and organic plant-based recipes to nourish the mind, body, and soul. We can’t get enough of her effortless Mexican flavors, like the homey spice in this poblano-mushroom sandwich.
I made this poblano mushroom sandwich with my favorite gluten-free bread from Little Northern Bakehouse, the Whole Grain Wide Slice Loaf. The slices are full size, I mean …they are wide, so they hold beautifully everything you put inside. They are made with a blend of whole and ancient grains, which makes the flavor AMAZING and nutty and perfect for the vegan protein pack filling.
This filling is magical in every single way. It has tons of flavor, tons of texture and tons of health benefits. I made it with tofu (which we all know is a good source of protein), mushrooms (which are a fantastic source of B vitamins), spinach (which is a wonderful GREEN with vitamins, minerals and a lot of good stuff for us), and poblano peppers (that also have a very healthy side) which for me are and always will be a flavor bomb.
1 tablespoon vegetable oil
1/2 cup minced white onion
1 poblano pepper, diced, deveined and seeded
2 1/2 cups sliced mushrooms, white or cremini
1 15 oz extra firm tofu, drained and patted dry
1 teaspoon sea salt
1/2 cup roughly chopped cilantro
3 handfuls fresh spinach
1/2 teaspoon dried oregano
For the sandwiches
11/2 cup refried beans
1 avocado, sliced
1 WHOLE GRAIN WIDE SLICE LOAFfrom Little Northern Bakehouse
Heat the oil in a large non-stick pan over medium heat and add the onion and poblano peppers.
Break the tofu with your hand or smash it with a potato masher into small curds, add it to the pan.
Add the sliced mushrooms, the oregano, the cilantro, and the spinach. Cook until all has released its liquid, about 5-7 minutes. Taste for seasoning and adjust if necessary.
Meanwhile, toast the bread and heat the refried beans.
To assemble the sandwich, spread two tablespoons of refried beans on one slice of bread, top it with the scrambled tofu, then add two slices of avocado and finish with another slice of toasted bread.
Serve with fresh spinach or chips.