Tofu Sloppy Joes
Tofu Sloppy Joes
35 minutes
20 minutes
Vegetables
Ingredients
- 1 14 oz extra firm tofu, drained
- 1/4 cup Fustini's Garlic olive oil
- 1 medium onion, finely chopped
- 1 jalapeno, seeded and finely chopped
- 3 garlic cloves, finely chopped
- Kosher salt and fresh black pepper to taste
- 8 oz tempeh, finely crumbled
- 2 tablespoons tomato paste
- 2 teaspoons ancho chile powder
- 1 1/2 cups strained canned diced tomatoes
- 1/2 cup water
- 2 tablespoons Fustini's Michigan Apple balsamic
- 1 tablespoon brown sugar
- 1 tablespoon Farmstyle Sriracha
- 2 teaspoons liquid aminos or soy sauce
- 6 brioche hamburger buns, toasted
- Bread and butter pickles for serving
Directions
- Place tofu on a double layer of paper towels. Top with another double layer of paper towels. Pale a plate on top and weigh it down on the tofu with a can. Let stand at room temperature to drain for 20 minutes, up to 1 hour. Discard liquid. Coarsely crumble tofu so it resembles ground meat.
- Heat olive oil in a large skillet over medium. Add onion, jalapeno, garlic, salt and black pepper to taste. Cook, stirring occasionally until onion is slightly brown about 8 minutes. Add tempeh, tomato paste and chile powder. Cook stirring constantly until tempeh is evenly coated and a crust starts to for on the bottom of the skillet, about 1-2 minutes.
- Add tomatoes, 1/2 cup water, vinegar, brown sugar, sriracha and liquid aminos to the skillet. bring to a simmer over medium-high heat, stirring occasionally. Gently stir in tofu. Reduce heat to medium-low and simmer, stirring occasionally until thickened, 10-12 minutes. Season with additional salt and pepper to taste and serve on buns with pickles.
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