Sesame Tofu Sloppy Joes with Quick Pickled Cucumber Carrot Salad

There’s something undeniably nostalgic about a sloppy joe. This plant-based version swaps ground meat for crumbled tofu, simmered in a sweet and spicy umami ginger sauce until thick and caramelized. The filling is piled into soft potato buns and topped with a refreshing cucumber-carrot salad that adds crunch and tang.

Ready in just 20 minutes, these sloppy joes are perfect for busy weeknights. The combination of savory, sweet and spicy flavors will satisfy everyone at the table. Plus, it’s all made in one pan-easy cleanup included!

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Ingredients

4 ounce Shredded CarrotsView ingredient guideLike ingredientDislike ingredient

10 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 unit TofuView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

8 tablespoon Umami Ginger SauceView ingredient guideLike ingredientDislike ingredient

1 unit KetchupView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 unit Potato BunsView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 unit CucumberView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic. Trim and thinly slice cucumber.
2. Heat a drizzle of oil in a large pan over medium-high heat. Add crumbled tofu, scallion whites, garlic, salt and pepper. Cook, breaking up tofu into small pieces, until tofu is browned and scallion whites are softened, 2-4 minutes. Add umami ginger sauce, ketchup, Sriracha and half the sesame seeds. Cook, stirring, until sauce is thickened and tofu is heated through, 1-2 minutes more. Taste and season with salt and pepper if desired. Remove from heat and cover to keep warm.
3. In a large bowl, combine shredded carrots, cucumber, scallion greens, rice wine vinegar, remaining sesame seeds, ¼ tsp sugar and a pinch of salt. Toss to combine.
4. Halve and toast potato buns. Fill buns with tofu mixture and as much cucumber-carrot salad (draining first) as you like. Divide sloppy joes between plates and serve with any remaining salad on the side.

Recipe Tips

FAQ

Can I use a different type of tofu?

Yes, firm or extra-firm tofu works best for crumbling. Avoid silken tofu as it will be too soft.

What can I substitute for umami ginger sauce?

You can mix soy sauce, grated ginger, a touch of sugar and a splash of rice vinegar to approximate the flavor.

Are these sloppy joes gluten-free?

The filling is gluten-free, but the potato buns contain wheat. Use gluten-free buns to make the entire dish gluten-free.