Mexican Torta - alive magazine
For a little Mexican kick while hitting the trails this season, these savoury sandwiches are perfect for energy and flavour.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.
Cooking tools:
- Peeler
- Pastry brush
- Nonstick skillet
- Baking sheet
- Kitchen towel
- Paper towel
- Plate
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Stove
- Parchment paper
- String
- Aluminum foil
- Refrigerator
Ingredients
- 350 g block extra-firm tofu, pressed and sliced
- 4 tsp (20 mL) extra-virgin olive oil, divided
- 1 tsp (5 mL) chili powder
- 1/2 tsp (2 mL) ground cumin
- Juice from 1 lime
- 4 whole wheat Portuguese buns, or gluten-free ciabatta buns
- 1 medium-sized zucchini, shaved lengthwise
- 1/2 cup (125 mL) prepared refried beans
- Freshly ground black pepper
- 1/2 cup (125 mL) chopped cilantro
- 4 romaine leaves
- 1 roasted red pepper, seeded and julienned
- 1 firm, ripe avocado, peeled, pitted, and sliced
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