Time for the April installment of the Secret Recipe Club!!!! This month I was assigned the incredible Ilona’s Kitchen blog which is packed to the brim with delicious treats – both sweet and savory! As always I had a hard time finding the perfect recipe, something that would be different than the normal and showcase the delicious recipes on her blog. After much debate I decided to go with one of her two (!!!) recipes for Sloppy Joe’s, figuring if they were such a hit with her munchkin they would also go over well with my husband. In honor of the vegan twist on this recipe I’m renaming them Sloppy Joey’s, and my Joey seems to have no issue sharing his name with this incredible dinner! Other than the vegan twist most of the recipe is as you will find it on Ilona’s Kitchen, as long as your overlook my avoidance of celery in this dish in favor of more peppers.
1 tablespoon canola oil
1 medium onion, finely chopped
1 green bell pepper, finely chopped
2 cloves garlic, minced
Coarse salt and ground pepper
1 pound tofu, pressed and cubed
1 can (15 ounces) tomato sauce
1/4 cup ketchup
1 tablespoon Worcestershire sauce
- In a large skillet, heat oil over medium-high heat. Add onion, bell pepper, celery, and garlic; season with salt and pepper. Cook, stirring frequently, until vegetables are softened, 5 to 7 minutes.
- Add the tofu to the skillet, breaking up meat with a wooden spoon as it cooks until all the tofu is a deep golden almost brown color, about 10 minutes minutes.
- Stir tomato sauce, ketchup, and Worcestershire sauce into tofu mixture in skillet. Simmer until thickened, stirring occasionally, 6 to 8 minutes.
- Season the mixture with more salt and pepper, as desired. Spoon onto buns (or fresh bread!), and serve immediately.
These came together in record time, the only trick was finding a vegetarian friendly Worcestershire sauce. In the end I wound up making my own using this guide from the incredible Martha Stewart. I have to say this homemade version was far better than any I had before, and used the extra sauce as a topping for the mashed potatoes that I served with my Sloppy Joey’s . Thanks Ilona’s Kitchen for an incredible dinner idea!