Sloppy Joes (Sbd)

Looking for a quick-and-easy meal that the kids will love? Try this phase 2 take on an elementary school classic--BUT beware of the mess! Recipe easy to double. The recipe comes from The South Beach Diet,

• Ready In: 30 mins
• Serves: 2

Ingredients

• 1⁄2 lb firm tofu, drained
• 1 1⁄2 teaspoons canola oil
• 1⁄3 cup onion, chopped
• 1⁄3 cup green pepper, chopped
• 2 1⁄2 tablespoons celery, thinly sliced
• 0.5 (8 ounce) can reduced-sodium tomato sauce (without sugar) or 0.5 (8 ounce) can  regular tomato sauce (without sugar)
• 2  teaspoons cider vinegar
• 1 1⁄4 teaspoons prepared mustard
• 1⁄2 teaspoon Worcestershire sauce
• 1⁄2 teaspoon Splenda sugar substitute
•  salt & fresh ground pepper
• 2  whole grain buns

Directions

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, sauté 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. Season to taste with salt and pepper.
4. Mound equal amounts of the mixture onto the buns and enjoy.