Vegan Sloppy Joes

Place tofu on a double layer of paper towels. Top with another double layer of paper towels. Place a plate on top, and weight with a can. Let stand at room temperature to drain at least 20 minutes or up to 1 hour. Discard liquid. Coarsely crumble tofu so it resembles ground meat. (It will break down a bit more during cooking.)

Heat oil in a large skillet over medium. Add onion, jalapeño, garlic, salt, and black pepper; cook, stirring occasionally, until onion is lightly browned, about 8 minutes. Add tempeh, tomato paste, and chile powder; cook, stirring constantly, until tempeh is evenly coated and a crust starts to form on bottom of skillet, 1 to 2 minutes.

Add tomatoes, 1/2 cup water, vinegar, brown sugar, sriracha, and liquid aminos to skillet; bring to a simmer over medium-high, stirring occasionally. Gently stir in tofu. Reduce heat to medium-low; simmer, stirring occasionally, until thickened, 10 to 12 minutes. Season with additional salt and black pepper to taste. Serve on buns with pickle chips.