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In a large saute pan over medium-high heat, combine the olive oil, onion, celery and carrots; cook for 5 minutes until softened.
Add the meat, break up and brown. Depending on the amount of residual fat, you may need to drain some from the pan.
Or add the Tofu and/or sliced mushrooms.
Add the garlic, let cook for 30 seconds.
Deglaze with red wine, then stir in the remaining wet and dry ingredients.
Reduce the heat and simmer for 20 to 30 minutes, stirring every 5 minutes so it doesn’t burn. If the sauce gets too thick as it simmers, add up to 1 cup of broth or water to adjust the consistency.
While sloppy joe mixture is simmering, cut potatoes into 1" pieces, boil for 20 minutes, and until a fork easily penetrates the potato.
Drain water from pot, or pour into a colander and return potatoes to pot.
Add butter and sour cream to potatoes, and mix with a potato masher.
You can also just serve over sliced or baked potatoes, or mashed without the dairy, rice, pasta, or the more traditional buns or bread as well.