Vegan Sloppy Joes

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With jalapeño for heat and brown sugar for sweetness, even meat eaters will love these Vegan Sloppy Joes:

1 medium-size yellow onion, finely chopped ¾ teaspoon kosher salt, plus more to taste2 tablespoons tomato paste2 tablespoons apple cider vinegar2 teaspoons liquid aminos or soy sauceInstructions ChecklistPlace tofu on a double layer of paper towels. Top with another double layer of paper towels. Place a plate on top, and weight with a can. Let stand at room temperature to drain at least 20 minutes or up to 1 hour. Discard liquid. Coarsely crumble tofu so it resembles ground meat.

Add onion, jalapeño, garlic, salt, and black pepper; cook, stirring occasionally, until onion is lightly browned, about 8 minutes. Add tempeh, tomato paste, and chile powder; cook, stirring constantly, until tempeh is evenly coated and a crust starts to form on bottom of skillet, 1 to 2 minutes.Add tomatoes, 1/2 cup water, vinegar, brown sugar, sriracha, and liquid aminos to skillet; bring to a simmer over medium-high, stirring occasionally. Gently stir in tofu.

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