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.
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.
Heat oil in a large non-stick pan over medium heat and add the onion and poblano peppers.
Break the tofu into small “curds” and add it to the pan with the sliced mushrooms, oregano, cilantro and spinach, cooking until the liquid has evaporated. Taste for seasoning and adjust if necessary.
Toast the bread and heat the refried beans using your preferred method.
To assemble the sandwich, spread 2 tbsp of refried beans on one slice of bread, top it with scrambled tofu, then add two slices of avocado and finish with another slice of toasted bread.