Well, I think I did a good job making a meatless version of the traditional sloppy Joe.
1 package of extra firm tofu, drained (It works best if it has been frozen then thawed.)
1 small can of tomato paste
1 tablespoon of olive oil
1 whole red pepper, seeded and chopped
½ cup chopped white onion
1 garlic clove, crushed
1 tablespoon ketchup
1 tablespoon taco sauce or salsa (This can be omitted.)
A few splashed of hot sauce
Spices to taste:
First, I sautéed the onions, garlic, and red pepper in some olive oil. When they were cooked down sufficiently, almost translucent, I crumbled up the package of tofu. I wanted the tofu to cook down and lose some of its water, making it more crumbly. I think I achieved this rather well after cooking it for about 10-12 minutes.
Next, I added all of the spices, taco sauce, ketchup, hot sauce, and tomato paste. I also added a little water when the mixture appeared to dry out. Give it all a good stir to mix well and let the whole pan (I used my largest cast iron pan) simmer down for about 15 minutes.
I didn’t serve these right away, as I made them in the morning to serve for dinner that night. They weren’t as “sloppy” as I hoped they would be, so if you make them early and reheat, don’t be afraid to add a little water and maybe a bit more ketchup.
This photo was taken on day two of the Sloppy Josie’s. The mixture made enough for us to have them for two nights. The first night I served them with crispy fries and last night Mark jazzed up some frozen corn for a side dish. This photo includes a bonus glass of Chardonnay.
Mark’s Jazzy Corn (I will admit that I just came up with that name. It is more like a southwestern dish considering the flavor.)
Tonight, Mark will be taking on strombolis. I promise to write up something about ’em. We have never made strombolis before, so it should be interesting.
Have a great day and keep cooking!