Adapted from Prevention’s The Healthy Cook. The description reads: Frozen and thawed tofu gives these sloppy joes a delicious meatlike texture and flavor. All I know is YUM!
SODIUM CONTENT: 307 mg per serving
1 lb. firm or extra firm tofu, frozen and thawed
1 1/2 t. vegetable oil
2/3 c. chopped onions
2/3 c. chopped green bell pepper
1/3 c. chopped celery
2 8-oz. cans no-salt-added tomato sauce
4 t. apple cider vinegar
2 1/2 t. no-salt-added mustard
3/4 t. Angostura low sodium Worcestershire sauce (sold in many supermarkets nationwide and online at healthyheartmarket.com)
1 t. sugar
freshly ground black pepper, to taste
4 whole wheat or multigrain sandwich buns
Set the tofu between two plates and place a heavy pot on top. Set aside for 10 minutes to release excess water. Pat dry. Coarsely mash or crumble the tofu with a fork.
Heat the oil in a skillet or saute pan over medium. Add the tofu, onions, green pepper and celery. Saute 8 minutes, or until the tofu is well browned and the vegetables are tender. Stir in the tomato sauce, vinegar, mustard, Worcestershire sauce and sugar. Cook, stirring frequently, for 5 minutes. Season to taste with black pepper. Remove from heat, divide the mixture evenly between the buns, and serve.