These vegan Tofu Sloppy Joes are smoky, tangy, and satisfying, with baked crumbled tofu that holds its texture and soaks up a rich tomato sauce. Just as tasty as regular sloppy joes, without feeling heavy – even meat-eaters will love these!
Why You’ll Love This Recipe
- The perfect texture: by shredding and baking the tofu first it gets chewy and holds onto the sauce without going soft or spongy.
- Satisfying but not heavy: it has a smoky, tangy sloppy joe flavour, and the protein from the tofu makes it filling but it doesn’t hit heavy in your stomach the way meat versions can.
Ingredients
Here’s a shopping list of all the ingredients you’ll need:
- Extra firm tofu
- Soy sauce
- A little oil
- Garlic powder
- Smoked paprika
- Onion powder
- Onion
- Bell Pepper (any colour)
- Garlic
- Crushed tomatoes
- Tomato paste
- Ketchup
- Apple cider vinegar
- Maple syrup or brown sugar
- Dijon mustard
- Salt and pepper
- Soft sandwich rolls or burger buns
Instructions
Step one: Shred the tofu using your hands or a box grater—it should look like chunky mince. Toss it in a bowl with the soy sauce, oil, and spices. Let it sit for a bit while you get everything else going.
Step two: Spread the seasoned tofu out on a lined baking tray and bake it until golden and slightly crispy around the edges.
Step three: In the same pan, sauté the onion and bell pepper until they’re soft and starting to caramelize. Add the garlic and cook for another minute.
Step Four: Pour in the crushed tomatoes, tomato paste, ketchup, soy sauce, vinegar, maple syrup, mustard, and smoked paprika. Simmer, sitrring until it thickens up.
Step Five: Add the cooked tofu back into the sauce and give it a good stir so it soaks up all that flavor. Taste and season with salt and pepper as needed.
Step Six: Pile the mixture onto toasted burger buns or sandwich rolls.
Substitutions & Variations
- Using gluten-free buns and tamari instead of regular soy sauce makes it gluten-free without losing any flavor.
- For a bit of extra spice, a pinch of chili flakes or some pickled jalapeños on top adds a nice kick.
- Melt some vegan cheese on your bun or add a handful of crunchy coleslaw for a fresh, creamy touch.
Storage
Store leftover filling in the fridge for up to 4 days. Keep buns separate. You can also freeze the filling in an airtight container for up to two months – overnight in the fridge before reheating on the stove with a dash of oil (add water if it gets too thick) – or reheat from frozen in the microwave for a few minutes on high.
Expert Tips
Press your tofu really well – I like to use this Tofuture tofu press for convenience but you can also press out extra water by placing it between paper towels and under some heavy objects (like a heavy chopping board or cast iron pot).
FAQ
This would also be great with a mock-meat substitute for ground beef – Impossible and Beyond Meat are both delicious.
Toast your buns well before adding the sloppy joe mix and serve immediately.
Yes – swap regular buns for gluten-free ones and use tamari instead of soy sauce.
If you try these tofu sloppy joes, let me know what you think by leaving a comment or tag me on Instagram @glowdiaries___ 🙂
Tofu Sloppy Joes
Ingredients
Tofu
- 450 g extra firm tofu pressed
- 1 tbsp soy sauce
- 1 tbsp oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp onion powder
Sauce
- 1 tbsp oil
- 1 small onion finely diced
- 1 cup bell pepper or capsicum, any colour; very finely diced
- 2 garlic cloves minced
- 400 g canned crushed tomatoes
- 2 tbsp tomato paste
- 1 tbsp ketchup
- 1 tbsp soy sauce
- 1.5 tbsp apple cider vinegar
- 1.5 tsp maple syrup or brown sugar
- 1 tsp Dijon mustard
- 1 tsp smoked paprika
- Salt and pepper to taste
To serve
- Toasted burger buns or soft sandwich rolls
Instructions
- Shred or crumble pressed tofu then toss with soy sauce, oil, garlic powder, smoked paprika, and onion powder. Spread onto a lined baking tray in a thin, even layer and bake at 400°F (200°C) for 25–30 minutes, stirring halfway, until golden and crispy.
- Heat oil in a large skillet over medium heat. Add onion and bell pepper and cook for 5–7 minutes until softened and breaking down. Add garlic and cook for 1 minute more.
- Stir in crushed tomatoes, tomato paste, ketchup, soy sauce, vinegar, maple syrup, mustard, and smoked paprika. Simmer uncovered for 12–15 minutes, stirring occasionally, until thickened. Season with salt and pepper.
- Add the baked tofu to the sauce and stir to coat. Let sit for a few minutes to absorb flavour.
- Spoon onto toasted buns and serve hot.
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