Sloppy Tofu

This smells great while it's cooking! I had to drop the green pepper due to family allergy, but am used to adjusting all our recipes for that. The 1 T. of chili powder did seem high as the recipe warned (thanks!); I started with 1 tsp, expecting to increase it, but that was enough. It was good, but a little too 'Mexican food' tasting to pass for Sloppy Joes with the family. (Although I think it would be great with Mexican rice or black beans just as is, and may try it that way next time!) I went back and added 2-3 T. each of Bragg's Liquid Aminos and ground flax seed, to make it a little 'meatier' (and thicker) and about 1 T. each of brown sugar and Worcestershire sauce to give it more of a BBQ flavor and even out the tomato sauce a bit...personal preference. It all disappeared, though; will definitely make it through the menu rotation again. Thanks!

This was fantastic! I was out of onion and peppers, so I did without them and it was still good (I bet it would tatse even better with them!). To make the tofu more "meatier" I froze it first, and after it was thawed out I squeezed all the water out of it to make it very dry. This gave it a much better texture. I raved about this recipe to all my friends! Def a family favorite! Thanks!

I am just learning about tofu. I was not enamoured with this recipe, though my family definitely enjoyed it. The texture of the tofu screamed "I am not ground beef!" to me. The quality of the dish seemed to hinge on the quality of the tomato sauce used. Also, I would advise allowing the dish to sit 10 min. before serving, to allow the flavors to more completely mix.