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Nutrition Facts
Serving Size 242 g
(Approx. 6 Servings)
Amount Per Serving
Calories 300 Calories From Fat 120
% Daily Value*
Total Fat 14 g 22%
Saturated Fat 2.5 g 13%
Trans Fat 0.0 g
Cholesterol 10 mg 0%
Sodium 1 mg 16%
Total Carbohydrate 34 g 11%
Dietary Fiber 3 g 12%
Sugars 8 g
Protein 10 g
Vitamin A 10% Iron 8%
Vitamin C 15% Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
It’s Vegan, Grilled Cheese Grown-Up Style
Prep Time
20 minutes
Cook Time
5 minutes
Total Time
25 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

6 Tbsp I Can’t Believe It’s Not Butter! It’s Vegan, divided use
1 large sweet onion, chopped
1 Tbsp balsamic vinegar
1 Tbsp pine nuts
12 slices of gluten-free bread
1 package of firm tofu, drained & cut into 6 slices
1 cup(s) arugula
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Instructions

1
Melt 2 tablespoons I Can’t Believe It’s Not Butter! It’s Vegan Spread in a large nonstick skillet over medium-high heat. Add onion and cook, stirring occasionally, until softened and light golden, about 15 minutes.
2
Stir in balsamic vinegar and cook 2 minutes, stirring occasionally.
3
Add pine nuts, stir, remove mixture from skillet and set aside. Wipe skillet clean.
4
Spread one side of each slice of bread with 1 teaspoon of ICB-Vegan Spread.
5
Lay 6 slices of bread Spread-side-down on a work surface. Evenly top with onion mixture, tofu and arugula. Add remaining bread slices Spread-side-up.
6
Cook sandwiches in batches in same skillet over medium heat, turning once, until golden, about 5 minutes.
7
Chef's Tip: Substitute 6 tablespoons goat cheese or hummus as an alternative to tofu.

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