Sloppy Joes (Sbd)

• 12 lb firm tofu, drained
• 1 12 teaspoons canola oil
• 13 cup onion, chopped
• 13 cup green pepper, chopped
• 2 12 tablespoons celery, thinly sliced
• 0.5 (8 ounce) can reduced-sodium tomato sauce (without sugar) or 0.5 (8 ounce) canregular tomato sauce (without sugar)
• 2 teaspoons cider vinegar
• 1 14 teaspoons prepared mustard
• 12 teaspoon Worcestershire sauce
• 12 teaspoon Splenda sugar substitute
• salt & fresh ground pepper
• 2 whole grain buns

1. Set the tofu between 2 plates and place a heavy pot on top; set aside for 10 minutes to release excess water; pat dry; coarsely mash or crumble the tofu with a fork.
2. In a medium nonstick skillet, warm the oil over medium heat; add the tofu, onions, green peppers, and celery, saute for 8 minutes, or until the tofu is well browned and the vegetables are tender.
3. Stir in tomato sauce, vinegar, mustard, Worcestershire sauce, and Splenda, cook stirring frequently, for 5 minutes.
4. Season to taste with salt and pepper.
5. Mound equal amounts of the mixture onto the buns and enjoy.

firm tofu, canola oil, onion, green pepper, celery, tomato sauce, cider vinegar, mustard, worcestershire sauce, splenda sugar substitute, salt, buns

Taken from www.food.com/recipe/sloppy-joes-sbd-119394 (may not work)