RCI-SW.002.0095.001
Sautéed Tofu and Chard Sandwich
.
Prep15 min
Cook0 min
Total15 min
Servings4
Difficultyintermediate
Ingredients
- firm/extra-firm (organic calcium enriched)1 unit
- handful of FRESH chard mix ( I use Trader Joes packaged mix)1 unit
- 1 unit
- slices2 unitvegan sprouted grain bread
- vegan mayo (Veganaise is the best!)1 unit
- organic vegan Dijon mustard1 unit
- 1/2 unit
- herbes de Provence seasoning1 unit
- granulated garlic seasoning1 unit
- 1 unit
- 1 unit
Method
1
Press the block of firm tofu between paper towels for 5 minutes to remove excess moisture, then cut into 1/2-inch thick slices.
2
Slice the red onion into thin half-moons and halve the avocado lengthwise, removing the pit.
3
Heat olive oil in a large skillet over medium-high heat until shimmering.
2 minutes
4
Season the tofu slices on both sides with sea salt, granulated garlic seasoning, and herbes de Provence, then carefully place them in the hot skillet.
5 minutes
5
Sauté the tofu for 3–4 minutes until golden brown, then flip and cook the other side until golden.
4 minutes
6
Push the tofu to the side of the skillet, add the red onion slices to the empty space, and sauté for 2 minutes until softened.
2 minutes
7
Add the fresh chard mix to the skillet and toss everything together, cooking until the chard is just wilted, about 2–3 minutes.
3 minutes
8
Toast the vegan sprouted grain bread slices until lightly golden and crispy.
3 minutes
9
Top with the mustard-spread bread slice and serve immediately.