Tofu Sloppy Joe Bowl Dish
Ingredients
- 1-14oz block extra-firm tofu
- Olive oil
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 1 Fresno chili, chopped
- 1 tablespoon chili powder
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1-15oz jar or can of passata (tomato purée)
- 2 tablespoons ketchup
- 2 tablespoons apple cider vinegar
- 1 tablespoon soy sauce or tamari
- Salt to taste
Preparation
Press the 1-14oz block of extra-firm tofu in paper towels with a heavy object to remove excess water.
Use hands to break up the tofu into pieces that resemble ground meat.
Sauté the tofu crumbles in a non-stick skillet with a little olive oil until golden brown. Alternatively, toss the crumbles with a little olive oil and salt and bake at 375F until they start to become golden brown.
Remove the tofu from the skillet and sauté 1 chopped onion (medium dice) 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 another 30 seconds.
Add back the tofu crumbles along with 1-15oz jar or can of passata (tomato purée), 2 tablespoons ketchup, 2 tablespoons apple cider vinegar, and 1 tablespoon soy sauce or tamari.
Simmer the mixture for about 15 minutes until thickened.
Season with salt to taste.
