vegetarian sloppy joe mac

The first time I had a sloppy joe sandwich was in elementary school. It was a ground meat mixture covered in sweet tangy ketchup sauce served in a potato bun that would guarantee a stain on your outfit. This sandwich was so sloppy and I loved every moment! Many friends have expressed a need for vegetarian or vegan* recipes, especially for comfort foods. That’s why I developed the vegetarian sloppy joe mac! I swapped out the meat for tofu and the texture really is identical. I chose to put over pasta but the sauce coats and fills the little pieces of macaroni. Give this recipe a try and enjoy meatless Monday any day of the week.

 
 
 

Vegetarian sloppy joe Mac

Prep time: 15 minutes | Total time: 15 minutes

Serves: 4

Ingredients:

Kosher salt

12 ounces elbow macaroni 

1 16-ounce package firm tofu, drained

2 tablespoons vegetable oil

1/2 small onion, finely chopped

1 medium carrot, grated, about 1/2 cup

1 1/2 teaspoon garlic powder

1 teaspoon smoked paprika

1/2 teaspoon chili powder

1 1/2 cups canned tomato sauce

1/2 cup ketchup

2 tablespoons brown sugar

1 tablespoon yellow mustard

1 tablespoon Worcestershire sauce

1 teaspoon apple cider vinegar

1/4 pound piece American cheese, grated

Instructions:

  1. Bring a pot of salted water to a boil; add the macaroni and cook until al dente. Reserve 1 cup cooking water, then drain the macaroni.

  2. Place the tofu on a paper towel lined plate and pat dry. Using your hands, crumble the tofu into small pieces. Place in a fine mesh strainer with a bowl underneath it. Set aside and let drain.

  3. Meanwhile, heat oil in a medium skillet over medium heat. Add the onion, carrot, garlic powder, smoked paprika, chili powder and 1/4 teaspoon salt. Let cook until onion is translucent, about 3 minutes. Add the tomato sauce, ketchup, brown sugar, mustard, Worcestershire sauce and apple cider vinegar in the skillet. Whisk until mixture is combined and let simmer for 2 minutes.

  4. Shake off any excess water from the tofu crumbles. Add to the sauce mixture. Stirring occasionally with a wooden or rubber spatula and let simmer until tofu is heated through, about 3 minutes.

  5. Once sauce has thicken slightly, add the macaroni. Stir until well combined. If it’s too thick, add the reserved pasta water. Season with salt and pepper.

  6. Transfer to serving bowls and top with grated American cheese.

Cook’s Note

How to make this recipe vegan?*

Feel free to omit the Worcestershire sauce for soy sauce or prepared horseradish. Swap out the cheese for a vegan alternative.