Wednesday, February 16, 2011

Tofu Sloppy Joes

Not long ago, I talked about scary foods and also my challenge to cook in new ways in 2011.  Tofu was on the list for both of those notions.  I've been afraid of it and I want to cook more vegetarian.  So I decided to conquer my fear.

Truthfully, tofu isn't scary looking.  It just sounds fearful because it's deemed healthy and something only vegetarians eat.  When you open up a box of it, tofu has no smell.  Mine looked like cubed pieces of chicken already cut up.  I saw a recipe online for tofu sloppy joes which gave me the idea for this recipe.  However, I followed the ingredients and method for sloppy joes listed in my cookbook instead.

After I made the tofu sloppy joes, I took a bite of it.  I let it sit in my throat for a bit, absorbing the flavor.  I thought to myself.... "Well, this isn't bad.  But it isn't outstanding either."  I swallowed it.  I set it aside and did a few chores.  I went back to it and tried it again.  "Better," I thought to myself.  I took four or so more bites and then decided, "Hey, I do like this after all!"  The tofu really soaked up the spices and flavorings of the all the vegetables I mixed in with it.  I hear that is what it does well.  Tofu itself doesn't have much taste but it truly adapts to whatever it is you're cooking it into or with!

The next day I had it for lunch and liked it even more!  Does this ever happen to you?  Or am I the only weird one like that!?   Each time I ate it, the flavor and idea of tofu grew on me.  So try it out and see if you like it too!

Tofu Sloppy Joes
(Serves 6)

Adapted from my own cookbook's Sloppy Joes recipe

8 oz extra firm, cubed tofu
1 green bell pepper, diced
1 onion, diced
1 cup salsa
1/2 cup shredded (or pureed) carrots
1/2 tbsp soy sauce
1 tsp balsamic vinegar
1 tsp oregano
1 tsp basil
dash of salt and pepper

Generously grease a large skillet with cooking spray.  Cook the onion, green bell pepper and carrots for about five minutes.

Remove the tofu from packaging and mash in a medium size bowl.  Add in the soy sauce, balsamic vinegar and salsa.  Mix well.  Then add the seasoned tofu to the skillet.  Sprinkle in your remaining seasonings = basil, oregano, salt and pepper.  Cook on medium heat for about fifteen to twenty minutes. 

Serve tofu sloppy joes on whole wheat buns or tucked inside whole wheat tortillas.  You can top with cheese or additional seasonings if you like. This recipe is packed with protein and healthy benefits.   Leftovers will keep in the fridge for up to three days.  You can also freeze them for up to two months and reheat in the microwave on or the stove. 

See if your family will eat it.  Tell them it's chicken!  :-)  I'm going to cook with tofu again soon.  In fact I found a wonderful silken tofu pudding recipe that sounds heavenly so I plan to make that in the coming weeks! 

1 comment:

  1. Thanks for the recipe!!! Love it

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