2 onions, chopped
3 garlic cloves, minced
1 red pepper, chopped
1-2 cups tomato sauce
1 1/3 cups extra firm crumbled tofu – frozen then defrosted, or crumbled tempeh
1 – 2 1/2 tsp. chili powder (to taste)
1 Tbsp. red wine vinegar
1 Tbsp. Worcestershire sauce or Braggs Liquid aminos
2 Tbsp. date sugar (optional)
2 Tbsp. low Na BBQ sauce
Pepper to taste
Dash of hot pepper flakes (optional)
Water-saute the onions over medium heat until translucent and then add garlic and red pepper and saute for an additional minute.
Add the remaining ingredients and turn heat to low.
Stir well, cover, and simmer for 15 mins., or until most of the liquid is absorbed and peppers are soft.
Serve on whole grain buns with low sodium trimmings.