- Recipe serves 6 servings
- Prep Time 20 min
- Cook Time 5 min
- 6 Tbsp. I Can’t Believe It’s Not Butter!® It’s Vegan, divided
- 1 large sweet onion, chopped (about 4 cups)
- 1 Tbsp. balsamic vinegar
- 1 package (12 to 14 oz.) firm tofu, drained, patted dry and cut into 6 slices
- 1 Tbsp. pine nuts
- 1 cup arugula
- 12 slices gluten-free bread
Melt 2 tablespoons I Can’t Believe It’s Not Butter!® It’s Vegan in large nonstick skillet over medium-high heat and cook onion, stirring occasionally, until softened and light golden, about 15 minutes.
Stir in vinegar and cook, stirring occasionally, 2 minutes. Stir in pine nuts; remove from skillet and set aside. Wipe skillet clean.
Spread one side of each bread slice with 1 teaspoon ICB-Vegan Spread. Put 6 slices Spread sides down on work surface. Evenly top with onion mixture, tofu and arugula, then remaining bread slices Spread sides up.
Cook sandwiches, in batches, in same skillet over medium heat, turning once, until golden, about 5 minutes.