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With jalapeño for heat and brown sugar for sweetness, these vegan sloppy joes will please meat eaters and vegetarians alike. Made from fermented soybeans, tempeh gives these meatless sloppy joes a heartier texture than firm tofu alone. 

February 2022


Read the full recipe after the video.

Recipe Summary

55 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • Place tofu on a double layer of paper towels. Top with another double layer of paper towels. Place a plate on top, and weight with a can. Let stand at room temperature to drain at least 20 minutes or up to 1 hour. Discard liquid. Coarsely crumble tofu so it resembles ground meat. (It will break down a bit more during cooking.)

  • Heat oil in a large skillet over medium. Add onion, jalapeño, garlic, salt, and black pepper; cook, stirring occasionally, until onion is lightly browned, about 8 minutes. Add tempeh, tomato paste, and chile powder; cook, stirring constantly, until tempeh is evenly coated and a crust starts to form on bottom of skillet, 1 to 2 minutes.

  • Add tomatoes, 1/2 cup water, vinegar, brown sugar, sriracha, and liquid aminos to skillet; bring to a simmer over medium-high, stirring occasionally. Gently stir in tofu. Reduce heat to medium-low; simmer, stirring occasionally, until thickened, 10 to 12 minutes. Season with additional salt and black pepper to taste. Serve on buns with pickle chips.

Make Ahead

Sloppy joe mixture can be made up to 3 days ahead and refrigerated in an airtight container.

Suggested Pairing

Rich, lightly spicy amber ale: Anderson Valley Brewing Company Boont