Alex Lau
If using firm tofu packed in water for this plant-based riff on Sloppy Joes, drain it well, then let sit between several layers of paper towels and weight with a few plates to get rid of as much water as possible.
Recipe information
Yield
4 servings
Ingredients
2 tablespoons olive oil
1 medium onion, finely chopped
1 Fresno chile, chopped
4 garlic cloves, sliced
8 ounces crimini mushrooms, grated
8 ounces firm tofu, drained
2 tablespoons chili powder
1 teaspoon smoked paprika
1 15-ounce can tomato purée
½ cup finely chopped walnuts
2 tablespoons apple cider vinegar
2 tablespoons ketchup
1 tablespoon soy sauce
Kosher salt
4 hamburger buns, toasted
Preparation
Heat oil in a large skillet over medium. Cook onion, chile, and garlic, stirring occasionally, until soft, 8–10 minutes. Add mushrooms, tofu, chili powder, and paprika. Cook, stirring occasionally, until mushrooms soften and are nearly dry, about 5 minutes. Add tomato purée, walnuts, apple cider vinegar, ketchup, and soy sauce. Bring to a simmer and cook until liquid is thick, 12–15 minutes; season with salt. Serve on buns.
