Meatless Sloppy Joes
Looking for a quick-and-easy vegetarian meal that the kids will love? — but beware the mess!
Makes: 2 Servings
Ingredients:
1/2 pound firm tofu, drained, frozen, and thawed; or 1/2 pound soy crumbles
1 1/2 teaspoons canola oil
1/3 cup chopped onions
1/3 cup chopped green peppers
2 1/2 tablespoons thinly sliced celery
1/2 can (8 ounces) reduced-sodium tomato sauce or regular tomato sauce without added sugar (check the list of ingredients, as some brands of tomato sauce list sugar, corn syrup, or high-fructose corn syrup)
2 teaspoons cider vinegar
1 1/4 teaspoons prepared mustard
1/3 teaspoon Worcestershire sauce
1/2 teaspoon sugar substitute
Salt and ground black pepper
2 whole-wheat or multigrain buns
Instructions:
Set the tofu between 2 plates and place a heavy pot on top. Set aside for 10 minutes to release excess water. Pat dry. Coarsely mash or crumble the tofu with a fork.
In a medium nonstick skillet, warm the oil over medium heat. Add the tofu, onions, green peppers, and celery. Sauté for 8 minutes, or until the tofu is well-browned and the vegetables are tender.
If you're using soy crumbles, brown them in the oil and then add the onions, green peppers, and celery, and sauté until the soy crumbles are well-browned and the vegetables are tender.
Stir in the tomato sauce, vinegar, mustard, Worcestershire sauce, and sugar. Cook, stirring frequently, for 5 minutes. Season to taste with the salt and black pepper. Mound equal amounts of the mixture onto the buns.
B-man
