There is a fantastic gem of a restaurant, called Salud, hidden in the Ditmas Park section of Brooklyn (there’s also one in SoHo Manhattan now, too). Absolutely amazing food!! Sandwiches, smoothies, juices, and so much more that are all to die for. All organic, all fresh! Oh, and the handmade hot chocolate is pretty much the best hot chocolate everrrr. Super chocolaty and cinnamon-y (why is that not a word?!) and oh so thick. Otherwise known as perfection.
We used to order out from Salud at least once a week when we lived in Brooklyn. Never failed we always ordered the Chicken Torta. In case you’ve never eaten a torta, it’s a sandwich traditionally made with some type of meat (typically chicken), along with mashed avocado, and pinto beans or black beans. The torta at Salud is made with a breaded chicken cutlet, black beans, mashed avocado, tomatoes, quesillo cheese, and chipotle peppers all served on super delish soft bread. Mm, making my mouth water.
I’ve longed for a torta many times since leaving Brooklyn, so naturally I made my own. What else is a girl to do? I’ve made traditional tortas with breaded chicken several times, but since we don’t eat meat anymore (we gave it up 2 years ago today), I had to switch things up a bit. This time around, I replaced the chicken with chili-lime tofu. YUM! Not a bad switch up, if you ask me. Zesty with a bit of a kick!
I used my beloved Italian bread—the same bread I used to make my Baby Bella, Spinach, Artichoke, & Caramelized Onion Monterey Grilled Cheese. Mmm! For this torta, I slathered mashed avocado on one slice of bread and refried beans on the other. Then I sandwiched them together with the chili-lime tofu and a few thick slices of pepper jack cheese, which by the way, melted like a dream.
I fried ‘em up in the skillet (like a grilled cheese) and then dug right in. Oh my goodness, the absolute most ridiculous flavor. You’re going to go nuts for these babies!
Not only did I squeeze fresh lime juice on the tofu, I also squeezed some on the mashed avocado, which made it a little like guacamole. Never a bad thing, I assure you. I cheated a bit on the refried beans—I used store-bought instead of homemade, but that’s only because the flavor is super spot-on. Feel free to make your own though, if you’re fancy like that.
So let’s recap—yummy bread piled high with lime-infused mashed avocado, chili-lime tofu, refried beans, and super creamy melted pepper jack cheese. You just might do a happy dance after you sink your teeth into this dynamite torta. Yep, that incredible!
Hellllllo, what are you waiting for?! Go make these already.
- 1 (14 oz.) container of extra firm tofu—drained and pressed
- 2 tsp. oil + more for brushing
- Chili powder
- ½ a lime
- 8 slices of bread (I used 4 large slices of Italian bread cut in half)
- 1 avocado—mashed
- ½ a lime
- 1 (14.5 oz.) can fat-free refried beans
- Pepper jack cheese (I used slices from an 8 oz. bock)
- Wrap the tofu block in 2 paper towels. Place a cutting board (or something flat) on top of the tofu and then add a few heavy plates. Press the tofu for about 20 minutes.
- Cut the tofu in half lengthwise, so that you have 2 thinner blocks. Then cut each block in half widthwise, so that you have 4 equal-sized pieces. Note: Depending on the size of your bread, you may need to cut each quarter in half again (lengthwise) in order to fit the bread properly.
- Brush each side of the tofu with a small amount of oil and sprinkle each side with chili powder and salt.
- Heat the oil in a large skillet set over medium-high heat. Add the tofu slices and cook the tofu for 3-4 minutes, or until golden. Squeeze fresh lime juice on the tofu, carefully flip, and cook for 2-3 more minutes. Once you flip the tofu, squeeze on some more lime juice. You may need to cook the tofu in 2 batches.
- Transfer the tofu to a plate and squeeze more lime juice over top of the tofu.
- Butter 1 side of each slice of bread. Set aside.
- Squeeze the remaining ½ lime over the mashed avocado and stir to combine.
- Place 2 slices of bread butter-side down in the skillet. Slather on some refried beans, followed by the chili-lime tofu, and pepper jack cheese.
- Slather the mashed avocado on the non-buttered side of 2 more slices of bread. Put the bread avocado-side down on top of each sandwich.
- Cook on medium-low heat until golden, about 3-4 minutes. Gently flip and cook for 2-3 additional minutes.
- Repeat for the 2 remaining sandwiches.