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Tofu Walnut Sloppy Joe's on Green Bean Noodles

Toronto Food Safety Training Tips

See Tofu Primavera Recipe for tofu food safety information

I eat meat. I love juicy organic grass fed beef just like the next person. As I age, my body isn't so crazy about it. So now beef is an occasional treat. Remember I found the tofu hamburger recipe for the Primavera Veggie Bolognese? Well I have been using it in so many dishes. You make up a bunch and then freeze 4 ounce portions, for when you need it as a substitute for hamburger.

I was craving sloppy joe's this Sunday evening. So I decided to see how this tofu hamburger might work. You know, this recipe tastes even better than the ground beef sloppy joe's. The stuff we are accustomed to mounding on soft white buns. This tofu walnut vegan mixture is chocked full of flavour.

Instead of the white buns, I decided to use green bean vermicelli. I posted an image of the nutritional information at the end of this post. Green bean vermicelli is a wonderful source of vitamin C, calcium, and iron. This brand is pretty pure with no additives. I found it at an Asian market in Don Mills, Ontario. Not hard to find in Chinatown or maybe even at your corner grocery store. This sloppy joe recipe is so satisfying, comforting, and really quick to make. You have just got to try it to taste and believe it's just like hamburger only better.

Tofu Walnut Sloppy Joes on Green Bean Vermicelli

4 servings

2 tablespoons avocado oil

1 medium onion, finely chopped

4 garlic cloves, chopped

4 cups finely chopped vegetables: crimini mushrooms, zucchini, kale, and cauliflower

1 15-ounces tomato purée or sauce, we used Organic Simply Delicious

2 tablespoons organic ketchup

2 tablespoons organic apple cider vinegar

½ cup finely chopped walnuts

4 oz tofu hamburger, no meat per person

½ cup water, use as much as required

hot sauce of your choice, optional

shredded cheese, optional

plain yogurt, optional

  1. In a frypan, heat the avocado oil. Saute the onions and garlic until slightly brown. Add the vegetables. Cover and steam about 3 minutes until soft.

  2. Add the tomato puree, ketchup, apple cider vinegar.

  3. Add enough of the water to keep moist not dry. Heat through.

  4. Add the walnuts and hamburger tofu. Heat a couple of minutes to heat through again.

  5. Serve over green bean noodles. Garnish with shredded cheese, yoghurt, and hot sauce.

For Tofu Hamburger (No Meat)

12 ounces firm tofu, drained, finely crumble into a bowl

2 tablespoons Tamari or soy sauce

2 tablespoons avocado oil

4 tablespoons nutritional yeast

1 tablespoon chili powder. Mild or spicy (less or more to your taste, if spicy)

½ teaspoon liquid smoke

1 teaspoon garlic powder

Mix the above seasonings in a small bowl, then combine with the crumbled tofu. Bake on a parchment line baking sheet at 350 degrees F until dried out, about 45 minutes or longer to be extra crispy and chewy.

Green Bean Vermicelli (found in Asian Markets)

4 oz. cooked vermicelli per person

Cook according to package directions (just put into water, bring to a boil for about 3 to 5 minutes until just softened.)

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