I've been known to double this recipe and place in a heated serving dish for large groups to help themselves, buffet-style. Always a big hit, especially if you have meatless diners amongst your party.
Originally taken from a vegan cookbook, feel free to substitute the tofu for a crumbled protein of your choice (ground beef, chicken, turkey, buffalo, etc). If sticking to the vegan version, be sure to choose a vegan-brand Worcestershire sauce (such as Annie's Naturals).
1 small onion, chopped
1 tablespoon olive oil
1 small green bell pepper, chopped
1 pound tofu crumbles
(I prefer Morning Star Meal Starters or Boca Ground Crumbles)
1 [14-oz] can tomato sauce
(more to taste -- I find that adding more, almost double,
keeps the mixture from becoming too dry during the simmering process)
1 tablespoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 tablespoon prepared mustard
1 tablespoon maple syrup
2 tablespoons Worcestershire sauce
1 large pickle, chopped
1. In a large saucepan on medium heat, saute the onions in oil until translucent. Add the green peppers and tofu and saute for 2 minutes, stirring constantly to prevent sticking.
2. Add the tomato sauce, chili powder, salt, pepper, mustard, maple syrup, and Worcestershire sauce. Cover, reduce heat, and simmer for 15-20 minutes; stir occasionally to prevent sticking. Once cooked, stir in pickles and serve over toasted buns or bread.