By Shanta Nimbark Sacharoff

I grew up in a vegetarian household, so I did not have any type of meat growing up. But folks who have had Sloppy Joes when they were young claim them to be among their favorite childhood foods. Maybe kids just like sloppy things?  

At any rate, this vegan version of a Sloppy Joe can be just as sloppy without the “meat baggage” of cholesterol and other meat related additives.  

The main ingredients, tofu and Soyrizo (a Mexican style, soy-based spicy vegan “chorizo”) are protein rich and low in calories. An average size of this patty can provide 20 grams of protein while containing 220 calories. Of course, the addition of garnishes such as lettuce, tomatoes and sprouts will add other important nutrients such as vitamins and minerals.  

Ingredients:

For Sloppy Joe:

1/2 package (6 oz.) organic Soyrizo 

1 package (12 to 14 oz.)  extra firm tofu

2 tablespoon cooking oil (any type)

1/4 cup finely chopped green onion (scallion) with their white and green parts

2 to 3 tablespoons finely chopped cilantro or parsley

3/4 to 1 cup finely chopped ripe tomatoes, or tomato sauce

3 tablespoon tomato paste

Salt and pepper to taste

To assemble:

3 or 4 whole grain burger buns

A few teaspoons Dijon mustard

A few slices of a large tomato

A few large red or romaine lettuce leaves

Fresh clover sprouts (optional)

First, squeeze the Soyrizo pulp out of its tubular package and set in a bowl. Cut the tofu slab into a few pieces and then crumble them with your fingers or pulse them briefly in the food processor. Heat the oil in a pan and add the onion and stir fry for a minute. Add the cilantro or parsley and sauté for a minute. Add the tofu and stir fry the mixture for several minutes. Add the soyrizo and sauté for 2 minutes. Next, add the tomatoes (or tomato sauce) and tomato paste and cook the mixture for a few minutes adding the salt and pepper to taste. Set this Sloppy Joe filling aside. 

Cut the burger buns into halves.  Heat them on a skillet with the open sides down if you like them warm, but this step is not essential. Spread a small amount of mustard on the open sides of burger buns. Next, place a few large spoons of the Sloppy Joe filling onto each burger. Top the Sloppy Joe filling with lettuce leaves and then top the leaves with a slice of tomato. Spread the optional sprouts on top and close the burger with the top bun.  Serve it with pickles and/or a bowl of soup.    

The amount of Sloppy Joe filling called for in this recipe is enough to fill approximately 5 to 6 burger buns.

Recipe by Shanta Nimbark Sacharoff, copyright 2026. Shanta is a Sunset District resident and the author of “Cooking Together” and “Flavors of India,” available at Other Avenues Food Store at 3930 Judah St. Shanta writes recipes and articles on food and nutrition. She teaches vegetarian and vegan cooking classes at her home and gives cooking demonstrations for the public at SFPL branches frequently which you can find by viewing San Francisco Public Library’s event page. You can also view her recipes via videos on YouTube by searching Shanta Nimbark Sacharoff’s YouTube videos.