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Superfood Sloppy Joes (gluten-free, plant-based)

Sloppy Joes are synonymous with summer. But how can we make them better for us without losing out on that delicious flavour and texture we all know and love? Enter, SUPERFOOD SLOPPY JOES. Made with a secret ingredient (psst... it's tofu), these plant-based Sloppy Joes are packed with protein and fibre to help you stay full all day this summer.

This recipe features our Queen Street Bakery Artisan Round Buns, the perfect gluten-free bun that's versatile and delicious, all while packing in 18g of fibre and 5 grams of protein - and that's just in the BUN! 

Now, let's get to the good stuff. Without further ado, here's the recipe you've been waiting for:

Superfood Sloppy Joes (gluten-free, vegetarian, plant-based)

INGREDIENTS: 

1 onion, diced

4 cloves garlic, minced

1+ chillies (depending on how spicy you like it), minced

2 tbsp olive oil 

1 block extra firm tofu, shredded

1 tbsp chilli powder

1 tsp paprika

1 medium carrot, shredded

400 mL tomato sauce 

2 tbsp low sugar ketchup (or tomato paste)

(optional: 1 splash each of liquid smoke, soy sauce or tamari (gluten-free), & apple cider vinegar for a richer flavour)

1 Queen Street Bakery Artisan Round Bun, toasted

Arugula or other greens to top sandwich 

INSTRUCTIONS:

Dice onions, and mince garlic and chillies. In a large, heavy bottomed skillet, add olive oil. Once oil is warm, add in onions, garlic, and chillies. Cook over medium heat until onions are translucent.

Add shredded tofu to pan and cook until you get some crispy bits. Add spices and cook until flavours are harmonious. Add carrots and mix, cook for a few minutes until they start to soften.

Add tomato sauce, ketchup/tomato paste, and optional liquid smoke, soy sauce, and apple cider vinegar. Cover, and cook for 10-15 minutes until sauce consistency is thick and flavour is rich.

Toast Queen Street Bakery Bun and top with a generous scoop of sloppy joe mixture. Top with arugula and top bun. Dig in and enjoy!

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This recipe was created by Alicia Lang, RD, MHSc.