I grew up loving Sloppy Joes — the classic version featuring beef. This is a healthier twist on the classic recipe. I’m surprised by how healthy, yet ALSO delicious it is. My fiancé loved these so much that he requested to take the leftovers with him for lunch the next day (and I let him, don’t worry, guys). This recipe serves four, so adjust as necessary! This is another recipe modified from Carole Raymond’s, Student’s Go Vegan Cookbook. Love you, Carole.
- 14-16 oz. firm tofu
- 1 chopped red onion (yellow works, too)
- 4 garlic cloves, minced
- 2 tbsp. olive oil
- 1 – 2 chopped bell pepper(s) (I used orange, but green or red would work)
- 2 tomatoes, diced
- 1 can tomato paste (6 oz.)
- 1/2 c. water
- 1 tsp. ground cumin
- 1 tsp. dried oregano
- 1 tsp. chili powder
- 2 tsp. 100% pure maple syrup (or other natural sweetener)
- 2 tsp. red pepper flakes + more for added spicy
- 1 tsp. salt
- Ground black pepper
- 2-3 tbsp. fresh parsley
- 4 whole wheat buns
First, press the tofu — to do this, I wrap the tofu block in lots of paper towels and then sandwich it between two plates and set a heavy object on the top plate (an ole textbook will work). Let sit while you prep the rest of the veggies.
Chop the red onion, mince the garlic cloves, chop the bell pepper, dice the tomato, and chop the parsley. Set aside until you need them.
Heat a large skillet on medium heat, then add the olive oil and let heat through. Add the onion and sauté for a few minutes to give it a head start on the bell pepper. Then add the bell pepper and sauté for 3-5 minutes. Add the minced garlic towards the end of this time so as not to burn.
Crumble the tofu into the skillet, along with the diced tomatoes, tomato paste, water, cumin, oregano, chili powder, maple syrup, red pepper flakes, salt, about half of the parsley, and black pepper (to taste)
Now the sloppy joe filling is complete. Add to whole wheat buns and sprinkle parsley on top, then sandwich that baby shut. Enjoy!