Sloppy Josephine

  • Yield 3 servings

Tempeh and tofu are perfect in this zesty tomato sauce. You’ll never miss the meat.


8 ounces tempeh or firm water-packed tofu
2 tablespoons canola oil
1 large onion, minced
2 large garlic cloves, minced
1 1/2 tablespoons chili powder
1/2 teaspoon ground cumin
1 1/2 cups canned crushed tomatoes
3 tablespoons ketchup
1 cup frozen peas, thawed
3 (2-ounce) hamburger buns


  1. Crumble the tofu or tempeh into small bits with your hands into a bowl.  Heat 1 tablespoon oil in a large, heavy skillet over high heat. When the oil is hot, add the tempeh or tofu and turn the heat to medium.  Cook for about 6 minutes, stirring occasionally, until the tempeh or tofu is golden brown. Add the minced onion to the pan and the remaining tablespoon of oil, and sauté, stirring occasionally, until softened, about 5 minutes. Add the garlic, chili powder, and cumin and cook 2 minutes more. Add the tomatoes, ketchup and 1/2 cup water, the peas, and cook for 2 minutes.
  2. Spoon over split and toasted burger buns.

Recipe by Didi Emmons, courtesy of The Soyfoods Council



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