An old favorite from childhood goes veg! Grab a stack of napkins and enjoy the flavors and textures of the messiest sandwich ever. We tend to omit all of the extreme spicy pepper flavors and this recipe is still one that the entire family is happy to eat for a couple of dinners in a row.
VEGGIE SLOPPY JOES
Ingredients:
1 block tofu, pressed3 T. vegetable oil
1 yellow onion, diced
8 garlic cloves, minced
2 t. salt
3 jalapeno peppers, minced
1 red pepper, diced
1 t. cumin
1 t. chili powder
½ t. allspice
19 oz. can pinto beans, or 3 c. cooked
1 c. reserved bean liquid
3 T. molasses
2 t. chipotle purée
2 T. apple cider vinegar
¼ t. liquid smoke
1 – 96 ml. can tomato paste
4 roma tomatoes, chopped
1 T. chopped oregano
8 whole wheat buns
Preparation:
Drain water from tofu and crumble. Toss with 1 T. oil and pinch of salt. Spread on baking tray and bake the tofu until golden brown – about 15 mins.
Heat 2 T. oil. Sauté onion with 1 t. salt. Add garlic, jalapenos, red pepper, cumin, chile powder and allspice. Sauté 5 mins. Add the remaining ingredients and bring to a simmer. Cover and simmer 30 minutes.
Add tofu and heat through.
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