Sloppy Josephine

  • Yield: 3 servings


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