Tofu Sloppy Joes

Preheat oven to 425°F. Combine potato wedges, 1 tbsp vegetable oil, and a pinch of salt and pepper on baking sheet and roast until golden brown and tender, 25 to 30 minutes.

Meanwhile, heat 1 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, 5 to 7 minutes. Add garlic and tomato powder and cook until fragrant, 1 to 2 minutes. Stir in mojo rojo sauce, vinegar, just half the Alamo chili, and ½ cup water. Reduce heat to medium and cook until thickened, 4 to 6 minutes. Remove from heat and cover to keep warm. (TIP: Add more Alamo chili if you prefer more spice.)

Place buns, cut side up, directly on oven rack. Toast buns until golden brown, 1 to 2 minutes. Spread bottom halves with some ranch. Top with sloppy Joe filling and pickles. Close with top buns and serve with potato wedges and remaining ranch. Dig in!

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe. You can also cook potato wedges in air-fryer at 400°F for 18 to 20 minutes.