Tofu Sloppy Joes
with Charred Shishito Peppers & Ranch
Manwiches, Dynamites, Gulash, Sloppy Janes, Slushburgers, Steamers, Wimpies, Toasted Deviled Hamburgers, Chopped Meat Sandwiches, Spanish Hamburgers, Hamburg à la Creole – whatever you call them, these saucy sandwiches are the ultimate comfort food. The Sloppy Joe's history is largely debated, with potential origins spanning from the midwestern United States, to Florida, and even Havana, Cuba. Traditionally made with ground beef, our tofu version boasts a bold tomato-based sauce and a drizzle of cooling ranch dressing. Charred shishito peppers add a hint of spice.
INGREDIENTS
- 10 oz organic extra firm tofu, patted dry and crumbled
- 1 garlic clove, peeled and minced
- 2 tbsp tomato powder
- 6 tbsp mojo rojo sauce
- 1 tsp Alamo blend chili seasoning (divided)
- 1 tbsp apple cider vinegar
- 2 oz shishito peppers
- 2 pretzel burger buns
- 1/4 cup vegan ranch dressing
- 2 oz dill pickle chips
- 2 tbsp + 1 tsp vegetable oil*
- Salt*
- Pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
- ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
INSTRUCTIONS
Heat 2 tbsp vegetable oil in large nonstick skillet over medium-high heat. Add tofu and a pinch of salt and pepper. Cook, stirring occasionally, until beginning to brown and crisp slightly, 5 to 7 minutes. Add garlic and tomato powder and cook until fragrant, 1 to 2 minutes. Stir in mojo rojo sauce, just half the Alamo blend chili seasoning, vinegar, and ½ cup water. Reduce heat to medium and cook until thickened, 5 to 7 minutes. Remove from heat and cover to keep warm. (4-serving meal: use 4 tbsp vegetable oil, 1 cup water) (TIP: Add more chili seasoning if you prefer more spice.)
Move oven rack to middle position and set oven to broil on high. Combine shishito peppers, 1 tsp vegetable oil, and a pinch of salt on baking sheet and toss. Broil until peppers are softened and beginning to char, 3 to 5 minutes. Move peppers to one side of baking sheet and place buns, cut side up, on other side. Toast buns until golden brown, 1 to 2 minutes. (4-serving meal: use 2 tsp vegetable oil) (TIP: Every broiler is different. Watch carefully to ensure buns don’t burn.)
Place bottom half of each bun on plate and spread with some ranch. Top with sloppy Joe filling, 1 or 2 charred shishito peppers, and pickle chips and close with top buns. Serve with remaining shishito peppers and ranch. Dig in! (TIP: You can remove the stems from the shishitos in your sandwich.)
SIMILAR RECIPES
Spinach Artichoke Grilled Cheese Sandwiches with Hot Pepper Mayo & Oregano Fries
Smoky Two Bean Chili with Tortilla Chips & Cilantro Ranch Drizzle
Mushroom Reubens with Parsnip Fries & Horseradish Mayo
Nashville Hot Fried Tofu Sandwiches with Creamy Cabbage & Pear Slaw
