Sloppy Tofu


5 of 5 (1)
member ratings
Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 312.0
  • Total Fat: 4.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,315.4 mg
  • Total Carbs: 51.8 g
  • Dietary Fiber: 4.3 g
  • Protein: 11.0 g

View full nutritional breakdown of Sloppy Tofu calories by ingredient


Introduction

This is a neat, vitamin and vegetable packed recipe that is a little caloric but delish and filling. We ate it plopped over two pieces of toast and it was delightful. It was just a plus that it was actually vegan! This is a neat, vitamin and vegetable packed recipe that is a little caloric but delish and filling. We ate it plopped over two pieces of toast and it was delightful. It was just a plus that it was actually vegan!
Number of Servings: 3

Ingredients

    1.5 cups ketchup
    3 tablespoons white vinegar
    3 Tablespoons yellow mustard
    2 tablespoons white sugar
    2 Tablespoons chili powder
    4 cups shredded cabbage
    1 large diced onion
    1 block firm or extra firm tofu
    1 Tablespoons olive oil
    2 Diced green peppers
    Baking Soda
    Salt/pepper

Directions

Preheat the oven to 450 degrees. Drain tofu and place on a large plate. Place another plate on top of it, and weight it down with 4-5 pounds. (I just used a bunch of other plates, it doesn't make them dirty). This needs to press for roughly 25 minutes. Chop, dice and shred all the veggies. Heat a skillet on the stove, and when hot, put in the oil. Put halve the diced onion in the pan, salt generously and sprinkle with a pinch of baking soda. Once the onion and oil is turning dark brown toss the cabbage in, and sprinkle with salt and baking soda. cook down on high heat until all of the veg is essentially dissolved into mush. This will form the bulk of the "sauce." Add chili powder. Turn down to low heat and allow to reduce further. By this time, the tofu should be done pressing. Drain off the fluid, and slice lengthwise into large 1/4" thick sheets. Place on a cookie tray and bake in the oven for roughly 6 minutes, then broil until some color begins to develop around the edges of the tofu. Remove from oven, allow to cool if you must, then dice tofu into 1/4" cubes. Add tofu to onion and cabbage mixture with remaining ingredients. Simmer until vegetables are tender and sauce darkens. Put it in your mouf.

Serving Size: Makes 3 Entree sized portions

Number of Servings: 3

Recipe submitted by SparkPeople user GREGORYCOLE.