Description
My veggie version of an American favorite made with tofu. My boyfriend who recently turned vegetarian loved them and said the sauce was even better than store-bought. Hope you enjoy these tofu Sloppy Joes as much as we did! This recipe yields a lot of Sloppy Joe mix and is even better the next day. I serve these with a side of fresh corn on the cob and a salad.
Ingredients
- 2 tablespoons olive oil, divided
- 1 medium yellow onion, diced
- 1 teaspoon ground cumin
- 1 pinch salt
- 1 (6 ounce) can tomato paste
- 1 (12 ounce) can tomato sauce
- ½ cup ketchup
- ¼ cup water
- 4 tablespoons brown sugar
- 3 tablespoons barbeque seasoning
- 2 tablespoons Dijon mustard
- 1 tablespoon hot pepper sauce (such as Frank’s RedHot®)
- 1 teaspoon paprika
- 1 pound firm tofu, drained and crumbled
- 2 medium zucchini, diced
- ½ (12 ounce) package vegetarian ground beef crumbles (such as MorningStar Farms®), thawed
- 12 (6 ounce) whole wheat hamburger buns, split and toasted
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat and add diced onion. Cook until soft
- 3 to 4 minutes. Add cumin and salt; saute until fragrant
- about 2 minutes.
- Add tomato paste and break up in the skillet
- 1 to 2 minutes. Add tomato sauce
- ketchup
- water
- brown sugar
- barbeque seasoning
- mustard
- hot sauce
- and paprika. Bring to a boil; lower heat and simmer
- covered
- for 15 minutes. Set aside.
- Heat remaining 1 tablespoon olive oil in a separate pan over medium-high heat. When heated
- add tofu and zucchini and cook
- stirring occasionally
- for 5 minutes. Add vegetarian crumbles and sauce mixture and bring to a low simmer. Cover and cook for an additional 10 minutes.
- Assemble Sloppy Joes on toasted buns.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Servings: 12