Can you remember the last time you had Sloppy Joes? I can’t,, pretty sure I was a child but I do remember how tasty it was. Not the healthiest dish to serve your children, sugar laden, full of sodium and high in saturated fats. Today I was given a recipe to try that used tofu, (I’m not a huge advocate of tofu but it did work well) I simplified it, changed up a bunch of ingredients and, it turned out great! Sweet, smoky and spicy, delicious with a toasted kaiser bun or for an even healthier kick try it with brown rice and corn bread. If tofu isn’t your thing either use ground bison or turkey, omit the baking sheet and simply sauté the meat with the onions.
Heavy bottomed pot.
Baking sheet lined with parchment paper.
1 block Firm Pressed Tofu
3 tablespoons Olive Oil
1 Yellow Onion, diced
6 cloves Garlic, diced
2 teaspoons Sea Salt
2 Jalapeno Peppers, minced
1 Red Pepper, diced
1 teaspoon ground Cumin
1 teaspoon Ancho Chile Powder
1/2 teaspoon ground All Spice
2 cans Pinto Beans, reserve 1 cup of liquid
3 tablespoons Molasses
3 tablespoons Chipotle Salsa*
2 tablespoons Apple Cider Vinegar
1/2 can (small) Tomato Paste
4 Roma Tomatoes, chopped
1 tablespoons Oregano, chopped
* I used Que Pasa Chipotle Salsa, it has all the ingredients needed including liquid smoke.
Drain and crumble tofu, toss with 1 tablespoon of oil, 1 teaspoon of sea salt and spread on baking sheet lined with parchment paper. Bake for 15 minutes. Remove and set aside.
In your large pot, heat 2 tablespoons of olive oil and sauté onions with 1 teaspoon of sea salt until translucent.
Add garlic, jalapenos, red peppers, cumin, chile powder, and all spice, sauté for 5 minutes.
Add remaining ingredients, pinto beans with liquid reserve, molasses, chipotle salsa , apple cider vinegar, tomato paste, roma tomatoes, and oregano and simmer for 30 minutes.
Add tofu and serve!