Tofu Sloppy Joe Bowl with Rice
Ingredients
- 1 (14 oz) block extra-firm tofu
- Olive oil, as needed
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 1 Fresno chili, chopped
- 1 tablespoon chili powder
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 (15 oz) jar or can passata (tomato purée)
- 2 tablespoons ketchup
- 2 tablespoons apple cider vinegar
- 1 tablespoon soy sauce or tamari
- Salt, to taste
- Rice, for serving (optional)
Preparation
Press the tofu in paper towels with a heavy object to remove excess water.
Break up the tofu into pieces resembling ground meat using your hands.
Sauté the tofu in a non-stick skillet with a little olive oil until golden brown. Alternatively, toss with olive oil and salt and bake at 375°F until golden.
Remove the tofu from the skillet.
Sauté 1 chopped onion in the same skillet until translucent, about 5-7 minutes.
Add 4 minced garlic cloves and 1 chopped Fresno chili and sauté for another minute.
Add 1 tablespoon chili powder, 2 teaspoons smoked paprika, and 1 teaspoon ground cumin and sauté for 30 seconds.
Add 1 (15 oz) jar or can passata, 2 tablespoons ketchup, 2 tablespoons apple cider vinegar, and 1 tablespoon soy sauce or tamari. Simmer for about 15 minutes until thickened.
Season with salt to taste.
Serve with rice.
