Tofu Sloppy Joes

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-servings: use ¼ cup 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-servings: 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. Close with top buns and serve with remaining shishito peppers and ranch. Dig in!