Sloppy Joes - Vegan
They are so delicious, you may want to make an extra batch for these are a sure crowd pleaser!
They are so delicious, you may want to make an extra batch for these are a sure crowd pleaser!
- salt & pepper to taste
- 2 tablespoons oil
- 1 teaspoon dijon mustard
- 1 cup water
- 1 tablespoon soy sauce
- 2 teaspoons brown sugar
- 2 teaspoons apple cider vinegar
- 1 pound firm tofu
- 2 tablespoons minced green pepper
- 1 tablespoon minced fresh garlic or 1/2 tsp garlic powder
- 2 tablespoons minced onion or 1 tsp onion powder
- 1 pinch dried cayenne or chipotle pepper
- 1/4 cup ketchup (i used the spicy wholemato organic agave ketchup)
- 2 tablespoons minced parsley
- Carbohydrate 10.8169691974633 g
- Cholesterol 0 mg
- Fat 11.9120149920896 g
- Fiber 1.40028235301017 g
- Protein 9.9606486655664 g
- Saturated Fat 1.44808922376508 g
- Serving Size 1 1 Serving (177g)
- Sodium 316.593850052295 mg
- Sugar 9.41668684445317 g
- Trans Fat 0.657272384467759 g
- Calories 178 calories
Step-by-step
- Mash tofu and mince the veggies
- Heat oil on medium in a large frying pan, fry onion & garlic 5 min
- Add tofu, jalapeno & green pepper, fry 5 minutes, on high
- Add dry spices and fry for 2 minutes
- Add ketchup, water, soy sauce, br sugar, parsley and simmer 10 minutes
- Tofu moisture content varies, so add more ketchup and water as needed if the mixture seems too dry
- Serve over buns with a salad, oven fries, mashed potatoes or whatever you like!
Standard recipes rarely warn that firm tofu retains significant internal moisture, which dilutes tomato sauces if not managed. Pressing the block under a heavy skillet for fifteen minutes removes excess liquid before mashing. Cooking aromatics in two tablespoons of oil for five minutes softens their cell walls, while frying the mashed protein on high heat for an additional five minutes creates essential browned surface proteins. Skipping this high-heat step leaves the dish tasting raw and watery.
Dry spices burn easily if introduced into a dry pan, so blooming them for precisely two minutes alongside the aromatics releases fat-soluble flavor compounds. Adjusting the final simmer time to ten minutes thickens the ketchup, soy sauce, and water base into a glossy coating that clings properly to soft burger buns without causing structural failure.
Pairing this sweet-and-savory mixture with roasted oven fries or a crisp green salad adds necessary textural contrast to the soft sandwich. Leftovers store safely in an airtight container for up to three days.
