Kale & Tofu Bocadillo

Name: Kale & Tofu Bocadillo
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Mediterranean
Ingredients: {"1- 13 oz package firm tofu, cut into 1/4-inch slabs","1 1/2 tsp low-sodium tamari","2 tsp olive oil","1 medium red bell pepper, sliced into 1/4-inch strips","4 cups Dinosaur kale, stems removed, rough chopped","1 clove garlic, minced","1/2 lemon, juice and zest","1 gluten-free baguette","1 medium avocado, sliced"}

Prep: 15 min

Cook: 15 min

Serves: 4

Meal: Lunch

Cuisine: Mediterranean

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dairy-freegluten-freeno fishno red meatpescatarianveganvegetarian

Ingredients

No ingredients listed.

Instructions

Step 1:

Preheat oven to 375°F.

Step 2:

Lightly coat a sheet pan with nonstick oil spray. Place tofu on sheet pan in a single layer and drizzle with soy sauce. Bake for 20 minutes, flipping the tofu at the 10-minute mark. Set aside.

Step 3:

Heat olive oil in a large skillet over medium-high heat, about 2 minutes. Add the bell pepper and kale to the pan and sauté, stirring often. Cook until softened, about 5 minutes. Add garlic and salt and pepper to taste, and cook for another 2 minutes. Remove from the heat and stir in lemon juice and zest. Set aside.

Step 4:

Cut baguette into four pieces of equal length. Slice each length crosswise and separate into a top and a bottom.

Step 5:

Divide the kale mixture among the the bottom portions of baguette, making sure to drizzle any leftover juices over the bread. Layer with baked tofu and avocado. Season with salt and pepper to taste and top with remaining portion of baguette.

Chef's Notes

A bocadillo or bocata, in Spain, is a sandwich made using a baguette or similar type of bread, cut lengthwise. Fillings can vary, but often utilize leftover cooked meats and meat alternatives, beans and vegetables, accompanied by a spread or sliced cheese.