Recently I held a cooking class in New York at the Whole Foods in Bowery and a guest came up to me after and said this was one of the recipes that “revolutionized the way she thought about cooking.” This is one of my favorites as well I recommend this on a Meatless Monday because the nastalga alone makes it is a crowd pleaser and making it healthy you can cut the calories. Beef has more than 3 times the amount of calories of tofu and quinoa. I used this mix of soy and grain proteins so that I could add more texture to this meal – that is after all mostly what the attraction to Sloppy Joe’s is right? Made sense in my head. Enjoy!
Sloppy Joe 2G
Prep time 5 minutes | Cook time 20 minutes | Serves 2
1/3 Cup vegetable oil
1 Cup tofu, frozen, thawed & crumbled
1/3 Cup cooked quinoa
½ Teaspoon sage
¼ Teaspoon basil
¼ Teaspoon paprika
¼ Teaspoon crushed red pepper
1 Tablespoon soy sauce
¼ Cup bell pepper, small dice
¼ Cup onion, small dice
½ Teaspoon garlic powder
1 Tablespoon brown sugar
½ Cup ketchup
1 ½ Teaspoons spicy mustard
Add oil to a medium sized skillet over medium high heat until hot and shimmering add tofu cook until brown on all sides (about 10 minutes) stirring from the bottom with spoon to prevent sticking.
Add herbs veggies, soy sauce, sugar and qunioa sauté for until onions become translucent.
Combine ketchup and mustard in a separate container mix well, add mixture to skillet mix well and sauté for 3- 5 minutes. Add mix to lightly toasted burger buns and enjoy
-Make it a family meal by doubling all the ingredients to serve 4
-To make gluten free just swap out the regular for GF soy sauce.
-To make soy free Use all quinoa and sub the soy sauce with coconut aminos (to taste)