Description
A plant-based answer to a nostalgic summer favorite. To make this recipe even easier, feel free to use a vegan store-bought barbecue sauce.
Ingredients
SLOPPY JOES
Filling:
- 14 oz. super-firm or extra-firm tofu
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- freshly ground black pepper
- 1 yellow onion
- 1 jalapeño or green bell pepper
- 1/4 cup neutral oil (i.e. avocado, vegetable)
Sauce:
- 1/2 cup apple cider vinegar
- 1/2 cup soy sauce
- 1 teaspoon vanilla extract
- 2 Tablespoons tomato paste
- 1 Tablespoon Dijon mustard
- 1/3 cup light brown sugar or pure maple syrup
- 1 teaspoon cornstarch mixed into a slurry with a splash of water
To Serve:
- Hamburger buns
- Coleslaw (see next recipe)
- Sliced pickles
COLESLAW:
- 2–3 cups slaw mix
- 1/2 cup vegan mayonnaise
- 1 Tablespoon apple cider vinegar
- 1 Tablespoon Dijon mustard
- 1 Tablespoon pickle brine (optional – can also substitute another Tablespoon of vinegar)
- 1/2 teaspoon celery seed (optional)
Instructions
SLOPPY JOES
- Line a bowl with a kitchen towel or cloth. Drain your super-firm tofu, then break it up into large pieces into the bowl. Squeeze out as much water as possible through the towel and then toss the tofu to coat with 1 teaspoon each of smoked paprika and garlic powder, and plenty of pepper. Set aside.
- Dice the yellow onion and jalapeño pepper and set aside.
- Whisk all the sauce ingredients together in a bowl or large glass measuring cup. Set aside.
- Heat the 1/4 cup neutral oil in a nonstick skillet over medium-high heat until glistening. Add the seasoned tofu and cook until the crumbles are browned on the bottom, about 5-7 minutes. Add the diced vegetables to the skillet and sauté until softened, another 5-7 minutes.
- Add the sauce and cook until the liquid has thickened and absorbed, about 5 minutes.
- Serve on hamburger buns with coleslaw (see below) and sliced pickles.
COLESLAW
-
Whisk together the 1/2 cup vegan mayonnaise, 1/2 tsp. celery seed and 1 Tbs. each apple cider vinegar, Dijon mustard, and pickle brine. Pour over the 3 cups slaw mix in a bowl and toss to coat. Best served chilled, but can be enjoyed immediately.
Notes
FILLING:
- Tofu: Using super firm tofu (or at least extra firm) is important to the texture of this recipe. Anything softer will not hold a crumble as well. Instead of tofu, you can also use a plant-based ground “meat” substitute like Impossible, Beyond Meat, or another brand that you like. If you’re not vegan, feel free to use regular meat.
- Jalapeño: If you want less heat, remove the seeds or use a small green bell pepper instead.
- Smoked Paprika: The smoked paprika is really what gives these sammies a “barbecue” flavor. If you don’t have smoked paprika, you can use regular.
SAUCE:
If making a sauce from scratch isn’t your journey today, that’s OK! Use something store-bought. A barbecue sauce I like that happens to be vegan is Sweet Baby Ray’s Original Flavor. If you are making the sauce and need to make some subbies, here are the ingredients you can change up:
- Soy Sauce: Your favorite soy sauce substitute like tamari or liquid aminos.
- Vanilla Extract: Omit, or use a little splash of bourbon!
- Brown Sugar or Maple Syrup: Brown sugar gives the sauce its “molasses-y” flavor. If you need to replace it, use a brown sugar substitute, coconut sugar, or pure maple syrup as noted in the recipe. I don’t recommend using white sugar or pancake syrup as substitutes.
- Cornstarch: Any thickener you have on hand. Some gluten-free options include arrowroot, potato starch, tapioca starch, or rice flour.
SLAW:
Not a coleslaw fan? Skip this entirely. If you can find a vegan coleslaw that’s premade, that also works!
- Slaw Mix: Make your own mixture of shredded green cabbage and carrots.
- Pickle Brine: Use 2 Tbs. apple cider vinegar instead.
- Celery Seed: Feel free to omit it, use dill seed, or throw some fresh celery in your slaw.
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