Sloppy Josephine

  • Yield: 3 servings

Ingredients

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

Instructions

  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

blog comments powered by Disqus
Follow

Get every new post delivered to your Inbox.

Join 320 other followers