I don't know how I came across Macheesmo.com but he has a tofu sloppy joe recipe that looks delicious! I was ready to throw it together and realized I was out of tofu. WHAT?! How could I let this happen?
I have lots of tempeh on hand so I figured I'd just start there. Tempeh is drier than tofu (obviously) so I did tweak the recipe a bit. Click on his link to see the original and check out my tempeh version below.
1 block tempeh (use gluten-free tempeh for gluten-free joes)
At least 1/2 red bell pepper, diced
2 stalks celery, diced
1 can diced tomato
1/2-1 can tomato paste
up to 1 c water
4 t garlic powder
1 t onion powder (or 1/4 c onion diced)
1 t salt
1 t chili powder
1 t cumin
Pour some olive oil into your cast iron skillet. Now, crumble tempeh with your fingers. It separates easily.
Add diced veggies. Mix and cook until browned.
Once browned as much as you want, add remaining ingredients (except the water) and stir. The tempeh has no extra water so you'll want to add water to keep your gooey joe mixture very wet. It'll also dry a little more once it cools, so don't be afraid to keep it very moist.
Enjoy on a bed of greens to keep it gluten-free. Or enjoy on your favorite bun. This makes an easy-to-reheat and carry-to-work lunch!