Vegan Tofu Sloppy Joe Sliders

These flavorful and nutrient-dense Vegan Tofu Sloppy Joe Sliders are nothing like the canned Sloppy Joes of your childhood.

Nathan and I are currently obsessed with tofu and we’re eating it every way we can make it. I have no idea why it took me so long to finally try cooking it at home, but now we are hooked! Tofu is made from condensed soy milk that has been pressed into blocks and it is rich in high-quality protein. Each 3.5-ounce serving has just 70 calories and provides up to 20% of the recommended daily intake of calcium (check the label because some tofu is higher in calcium than others). Like all soybean products, tofu contains isoflavones, antioxidants that may help to prevent some types of cancer and reduce the risk of heart disease. Plus tofu is cheap! I paid $1.99 for a 16-ounce package of tofu. Compare that to $4.99 for chicken breasts and that’s a 60% savings.

I chose to serve the Joes on sweet potato “buns” rather than a traditional wheat bun. I love sweet potatoes and am always looking for ways to include more vegetables in our diet, so it was a win-win. You can cook the sweet potato slices in a grill pan like I did, or bake them at 400˚F for about 20 to 25 minutes, turning once.

Enjoy these crowd-pleasing Vegan Tofu Sloppy Joe Sliders for dinner, or pack the leftovers for lunch. Just be sure to pack the filling in a separate container from the sweet potatoes, and assemble just before eating.

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Vegan Tofu Sloppy Joe Sliders

Servings 4 servings

Author Jessica Ivey, RDN

Ingredients

• 12 oz. firm tofu
• 2 medium sweet potatoes, cut into 1/2-inch-thick rounds
• 1 1/2 tablespoons olive oil, divided
• 3/4 cup finely chopped onion
• 1/2 cup finely chopped carrot
• 2 teaspoons minced garlic
• 1/4 teaspoon black pepper
• 1 (8-oz.) can no-salt-added tomato sauce
• 1 1/2 tablespoons tomato paste
• 2 teaspoons red wine vinegar
• 2 teaspoons Worcestershire sauce
• 1 1/2 teaspoons brown sugar
• 1/2 teaspoon ground mustard
• 1/4 cup chopped walnuts

Instructions

1. Wrap tofu in several layers of paper towels and place on a cutting board. Place a cast iron skillet or other heavy object on top of the tofu and let drain 20 minutes. Crumble tofu into a bowl. 

2. While tofu drains, heat a grill pan over medium heat. Brush sweet potato slices with 1 tablespoon olive oil. Grill 4 to 5 minutes per side or until tender. 

3. Heat 1/2 tablespoon olive oil in a large skillet over medium-high heat. Add onion, carrot, garlic, and pepper to pan; cook 5 minutes. Add tofu, and cook 5 minutes longer.

4. Stir together tomato sauce, tomato paste, vinegar, Worcestershire sauce, brown sugar, and mustard in a bowl. Add tomato mixture and walnuts to pan, stirring to combine, and bring to a boil. Reduce heat to medium; simmer 8 to 10 minutes or until thickened, stirring occasionally. 

5. Scoop tofu mixture onto a sweet potato slice, and top with another sweet potato slice to make a slider. Serve with a fork and knife.