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Mexican Torta

Serves 4.


    Mexican Torta

    For a little Mexican kick while hitting the trails, these savoury sandwiches are perfect for energy and flavour. Pop them over a little campfire until warmed through, if you wish.


    Tofu tricks

    Pressing tofu releases any extra water, making it more satisfying in a sandwich.

    • Rinse tofu with water and slice block lengthwise into 4 slabs.
    • Place clean, thick kitchen towel on baking sheet. Top with a couple of layers of paper towels.
    • Lay tofu slabs in a single layer on top. Then cover with more paper towels and another thick kitchen cloth.
    • Place another baking sheet on top and then set a few heavy books on top.
    • Set aside for 30 minutes.
    • Tofu will be immeasurably drier and firmer—perfect for lining a sandwich.


    For an added Mexican kick, drizzle sandwich fillings with a little Mexican crema before enclosing with top halves of buns. Mmmm ... delicious!


    Freeze a bottle with tomato juice spiked with lemon. Pack with lunch for your trek. It not only keeps your meal cold but provides essential electrolytes for sipping once thawed.


    Mexican Torta


    • 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


    Per serving:

    • calories399
    • protein19g
    • fat19g
      • saturated fat3g
      • trans fat0g
    • carbohydrates46g
      • sugars3g
      • fibre9g
    • sodium695mg



    Brush pressed tofu slices with 2 tsp (10 mL) olive oil and lightly season with chili powder and ground cumin. In nonstick frying pan over medium heat, sear until golden on both sides. Splash with lime juice and transfer to plate lined with paper towels to cool.


    Cut buns horizontally in half. Place a couple of halves, cut-side down, in nonstick frying pan and toast until cut sides of buns are golden and crispy. Repeat with remaining bun halves.


    Brush shaved zucchini slices with remaining 2 tsp (10 mL) olive oil and, in nonstick frying pan, gently sear on both sides just until they begin to turn pale golden. Transfer to paper towel-lined plate.


    Spread equal amounts refried beans on bottom half of each toasted bun. Season with black pepper and sprinkle with chopped cilantro. Place romaine leaf on each and then a seared tofu slice.


    Divide roasted red peppers, seared zucchini slices, and avocado, and then place equal amounts on top of each bun half. Cover with tops of toasted buns and press down.


    Tightly wrap each bun in parchment paper and tie with string. Overwrap tightly in foil and refrigerate until ready to take. Can be made a day ahead.


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    This recipe is part of the Pack Your Panniers collection.



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