Tofu and Lentil Sloppy Joes

Ingredients

• 16 oz block tofu, extra firm, pressed*
• 1 C. walnuts
• 3 C. dried shitake mushrooms, rehydrated with hot water
• 16 oz. cooked lentils
• 1 large onion, finely diced
• 1 Tbsp crushed garlic
• 1 tsp smoked paprika
• 1 tsp. cumin
• 1/2 tsp. cayenne pepper (optional – if you’re a pansy)
• 1 tsp. dried oregano
• 1 tsp. dried basil
• 2 stalks of celery, chopped
• 1 red pepper, finely diced
• 1 Tbsp. soy sauce
• 1 Tbsp Worcestershire sauce (or hippy equivalent)
• 7 oz. tomato paste
• 1/4-1/2 C. ketchup
• 1/4 tsp. black pepper
• 1 Tbsp. mushroom powder
• 1/2-1 C. vegetable broth
• Salt

Instructions

1. Mash or tear tofu into lentil-sized pieces.
2. Remove stems from shitake mushrooms.
3. Process walnuts and shitake mushrooms in a food processor until finely chopped (not quite a paste).
4. In a large skillet (I use my large electric), add the onion and garlic over medium heat and saute until soft.
5. Add paprika, cumin, cayenne, oregano, basil, celery, and red pepper. Saute until the vegetables often and the spices toast a bit.
6. Add mushroom and walnut mixture, soy sauce, Worcestershire sauce, tomato paste, ketchup, and mushroom powder. Stir to combine.
7. Add vegetable broth and let it re-hydrate the mushroom power, soak into the tofu, and evaporate off.
8. Serve on homemade buns with thinly sliced onions, or place in a tortilla with corn and cabbage for the ultimate white-trash burrito.