This is a kid’s classic turned vegan, and a quick and easy meal to prepare. If peas are a deal breaker, leave them out. There are enough hidden veggies to feel good about. Buns are fun, but for a change of pace, try Sloppy Joes over grains or pasta.
- 16 ounce firm tofu
- 1 cup half-inch diced butternut squash or carrot
- 1 cup chopped zucchini or yellow squash
- 1 tablespoon raisins
- 1 cup canned diced tomatoes
- 1 cup low sodium vegetable bouillon
- 2 tablespoon olive oil
- 1/4 cup finely chopped onion
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dry ground fennel
- 1/4 teaspoon paprika
- 2 tablespoon Bragg Liquid Aminos or tamari
- 1/4 cup chopped Italian parsley (optional)
- 1 cup frozen peas, thawed (optional)
- salt to taste
- freshly ground black pepper
- 4 wholegrain burger buns, for serving
- Cut tofu width-wise into ¼ inch slices and lay out on a few layers of paper towel. Place a few more layers on top, and gently press out excess moisture.
- Steam the butternut (or carrot), zucchini (or yellow squash), and raisins about 8 minutes, until soft. Puree along with tomatoes and bouillon in a blender. Set aside.
- Heat olive oil in a large skillet on low heat. Add onion, herbs and spices, and cook and stir for about 2 to 3 minutes, until onion is translucent.
- Increase temperature to medium-low. Crumble tofu into the pan, and toss to coat in the spices. Add Braggs (or tamari), and cook about 5 minutes, tossing occasionally, until lightly brown.
- Add the puree, parsley (if using), and peas (if using) to the pan and stir to combine. Bring to a boil, return to simmer; cover and cook, stirring occasionally, about 5 minutes, or until peas are tender. Add salt and pepper to taste. Serve on burger buns.