Tofu Sloppy Joes
with Charred Shishito Peppers & Ranch
INGREDIENTS
- 10 oz extra firm tofu, patted dry and crumbled
- 1 garlic clove, peeled and minced
- 2 tbsp tomato powder
- 3 oz Mojo Rojo sauce
- 1 tsp Alamo blend chili seasoning
- 1 tbsp apple cider vinegar
- 2 oz shishito peppers
- 2 pretzel buns
- 2 oz vegan ranch
- 2 oz garlic dill pickle chips
- Salt and pepper*
- 2 tbsp + 1 tsp vegetable oil*
- *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.
INSTRUCTIONS
Heat 2 tbsp vegetable oil in a 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. Add Mojo Rojo sauce, chili seasoning, apple cider vinegar, and ½ cup water and stir to combine. Reduce heat to medium and cook until thickened, 5 to 7 minutes. Turn off heat and cover to keep warm. (4-serving meal: use 4 tbsp vegetable oil, 1 cup water) TIP: If you prefer less spice, use just half the chili seasoning.
Position oven rack in the middle and set oven to broil on high. Add shishito peppers, 1 tsp vegetable oil, and a pinch of salt to a baking sheet and toss. Broil until peppers are softened and beginning to char, 3 to 5 minutes. Move the shishito peppers to one side of the baking sheet and put the buns, cut side up, on the other side. Toast the 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.
Lay the bottom buns on plates and spread some ranch on each bun. Top with sloppy Joe filling, 1 or 2 charred shishito peppers and pickle chips and close with the top buns. Serve with remaining shishito peppers and ranch. Dig in! TIP: You can remove the stems from the shishitos in your sandwich.
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