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3 Vegan Tofu Sloppy Joe Sliders on a blue plate

Vegan Tofu Sloppy Joe Sliders

Servings 4 servings
Author Jessica Ivey, RDN


  • 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


  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.