Tofu Sloppy Joes

Preheat oven to 425°F. Combine potato wedges, 1 tbsp vegetable oil, and a pinch of salt and pepper on baking sheet and roast until golden brown and tender, 25 to 30 minutes.

Meanwhile, heat 1 tbsp vegetable oil in large nonstick skillet over medium-high heat. Add tofu and a pinch of salt and pepper. Cook, stirring occasionally, until beginning to brown and crisp, 5 to 7 minutes. Add garlic and tomato powder and cook until fragrant, 1 to 2 minutes. Stir in mojo rojo sauce, vinegar, just ½ tsp Alamo chili, and ½ cup water. Reduce heat to medium and cook until thickened, 4 to 6 minutes. Remove from heat and cover to keep warm. (TIP: Add more Alamo chili if you prefer more spice.)

Place bottom buns on each plate and top with some cilantro crema. Top with sloppy Joe filling and pickles. Close with top buns and serve with potato wedges. Dig in!

You can also cook potato wedges in air-fryer at 400°F for 18 to 20 minutes. For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.