Sloppy TofuSep 17 2011 by
I have eaten a vegetarian diet for a couple of years now. A couple of months ago I started adding some chicken here and there into my diet thinking I needed more protein since I was working out harder running up and down the ‘hills’ here in California. I’m not sure why I chose adding chicken rather than other protein sources but I have experienced some problems resulting from this and I regret making this change and have gone back to not only eating vegetarian but have cut out all animal products in support of Sarah and her family. As I have mentioned before I have never been a big fan of tofu but what kind of cook am I if I can’t make something that tastes not only good but delicious with any ingredient? I’m up for the challange and this is one sloppy recipe that I will be making again and again. Even if you don’t follow a vegetarian/vegan diet why not give it a try?
- 1 package (14 ounces) organic firm tofu (since tofu is a soy product please use organic to avoid GMO soy beans)
- 1 tbsp extra virgin olive oil
- 1 green or red pepper, diced (I used roasted red pepper for a more concentrated and sweeter flavor)
- 1/2 medium onion, diced
- 1 small carrot, shredded or diced
- 2 cloves garlic, minced
- 1/2 – 1 tsp cayenne pepper (to taste)
- 1/2 tsp cumin
- 1 tsp Dijon mustard
- 1 cup water
- 4 – 6 tbsp no salt added tomato paste
- 1 tsp apple cider vinegar
- 1 tbsp low sodium tamari or soy sauce (if you follow a gluten free diet make sure to use a gluten free sauce)
- 2 tsp raw coconut crystals
- 2 tbsp fresh parsley, minced
- 1/2 tsp sea salt and ground black pepper or to taste
- With a fork mash the tofu into chunks.
- Heat oil on medium heat in a large skillet and saute the onion, pepper, carrot until tender. Stir in the garlic and saute a minute more.
- Increase the heat to high and add the tofu and saute 5 minutes.
- Add the cayenne pepper, salt and black pepper. Stir and reduce heat to medium-low.
- In a small bowl mix 4 tbsp tomato paste, water, soy sauce, and coconut crystals together. Add to the skillet with the tofu and simmer 10 minutes.
- Stir in the parsley. Add more tomato paste if the mixture is too thin. You should be able to eat it with a fork.
- Serve sloppy Joe style on a bun with a slice of tomato, lettuce or avocado slices or serve over rice or quinoa. I like mine over sauteed spinach or kale.
Makes about 3 cups.
Serving size 1/2 cup.
Nutrients per serving: Calories: 112.5, Cal. from Fat: 45.5, Total Fat: 5g, Sat. Fat: 0g, Carbs: 9g, Fiber: 1.5g, Sugars: 4.5g, Protein: 7g, Sodium: 296mg, Chol: 0mg
Store leftovers in an airtight container for up to 3 days.