1 tablespoon oil
1/2 onion, chopped
1 to 2 cloves garlic, chopped
1 big bunch of spinach (about 3 cups)
1/2 to 1 cup chopped mushrooms
1/2 (12-ounce) package tofu, crumbled
2 tablespoons sunflower seeds
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
pinch black pepper
1/4 cup tahini
1 tablespoon balsamic vinegar
1 tablespoon soy sauce
1/4 cup water (optional)
2 slices whole wheat bread
1 tablespoon grainy mustard
2 tablespoons nutritional yeast
1. In a skillet heat oil and gently saute onions, add chopped garlic and stir.
2. Rinse spinach and add to skillet along with mushrooms, heat until spinach is wilted.
3. Crumble in your tofu. Stir in sunflower seeds, paprika, cayenne pepper, and black pepper. Then stir in tahini, balsamic vinegar, and soy sauce. Should you encounter a sticky situation add water and stir until most of the water is gone and the pan has released your ingredients.
4. Spread 2 pieces of wheat bread with grainy mustard and top each with with half of your veggie mixture. Sprinkle with nutritional yeast and put in the broiler for 10 minutes. Allow to cool and top with remaining nutritional yeast. I like to add some sprouts and sriracha on top. Serve with salad, soup, or on it's own. Your sandwich should be crispy on the outside, soft on the inside, delicious and oh so satisfying. Enjoy!
Source of recipe: The vegan dining hall at my university made something like this and I've tried my best to recreate it. it's a super delicious hybrid of veggie loaf and open faced sandwich. Don't be fooled by the long ingredients list, this recipe is super simple to throw together, feel free to improvise and be creative!