By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
476 cal · 45 min
Tofu Sloppy Joes
Recipe GLPRffa83461d1a681
A hearty plant-based sloppy joe made with crumbled tofu, grated mushrooms, and walnuts simmered in a savory-tangy sauce flavored with chili powder, smoked paprika, and apple cider vinegar. Served on toasted buns for a satisfying, protein-rich sandwich.
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Ingredients
2 tablespoons olive oil
1 medium onion, finely chopped
1 Fresno chile, chopped
4 garlic cloves, sliced
8 ounces crimini mushrooms, grated
8 ounces firm tofu, drained
2 tablespoons chili powder
1 teaspoon smoked paprika
1 15-ounce can tomato purée
½ cup finely chopped walnuts
2 tablespoons apple cider vinegar
2 tablespoons ketchup
1 tablespoon soy sauce
Kosher salt to taste
4 hamburger buns, toasted
Directions
Heat the olive oil in a large skillet over medium heat. Add the chopped onion, Fresno chile, and sliced garlic. Cook, stirring occasionally, until the vegetables become soft and translucent, about 8–10 minutes.
Add the grated mushrooms, drained tofu (crumble it into bite-sized pieces as you add it), chili powder, and smoked paprika. Stir to combine and cook for about 5 minutes, stirring occasionally, until the mushrooms soften and the liquid is nearly evaporated.
Pour in the tomato purée and stir in the chopped walnuts, apple cider vinegar, ketchup, and soy sauce. Bring the mixture to a gentle simmer.
Continue cooking, stirring occasionally, for 12–15 minutes until the sauce thickens and reduces to your desired consistency.
Taste the filling and season with kosher salt as needed. Spoon the tofu sloppy joe mixture onto the toasted hamburger buns and serve immediately.
Comments
This is a solidly available weeknight option for Charlotte cooks at roughly $2.50 to $3.00 per serving, with the main ingredients (tofu, mushrooms, walnuts, aromatics) stocked at every major chain and hamburger buns a sure find. The 45-minute stated time is honest for a saucy braise and vegetable prep, though note that crumbling and pressing the tofu takes real elbow grease and won't speed up easily. The sloppy texture and bold vinegar-paprika profile mean leftovers rewarm well the next day, and the dish scales painlessly for a family; the one caveat is that fresh Fresno chiles add brightness but aren't a year-round staple in Charlotte stores, so budget for either a produce-department hunt or substituting a jalapeño from the regular shelf.
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