Tofu cubes are coated in Cajun seasoned cornmeal, pan-fried to a crisp, and stuffed into crusty rolls with veggies and vegan remoulade sauce to make these mouthwatering tofu po’ boy sandwiches.
These sandwiches made me so happy. I’ve wanted to make them for so long, and lately I’ve been seeing all kinds of vegan versions of the classic po’ boy sandwich all over the internet. I have yet to spot a tofu version, and a tofu po’ boy is exactly what I’d been itching for. I figured it was about time.
I didn’t come up with the idea for a tofu po’ boy myself. In fact, I didn’t even know what a po’ boy was until I ordered one at a vegetarian restaurant that was open very briefly while I lived in Philly. If there’s one thing I love about a good vegetarian restaurant (and really, there’s a lot I love), it’s the rare luxury of the fact that I can walk in and order anything at random.
When I say this restaurant was only open briefly, I mean pretty darn briefly. Maybe six months. The food took a long time, but it was always amazing, so I was okay with that. I assumed others were not, and that’s why the place closed, but that’s just a guess. Anyhow, what I remember about the tofu po’ boy was the smell of it cooking. It was so nice, and the fact that I had to wait forever for it to show up was pure torture, but then when it finally did find its way to the table it was pure awesome.
It’s now ten plus years later and I’m finally getting around to making my own version of that sandwich. I knew I was onto something while the tofu was cooking and that peppery Cajuny aroma that I remembered started filling the house. It turned out pretty spot on, and absolutely delicious, which is really no surprise. Can you really go wrong with crispy tofu with Cajun spices in a big, sloppy sandwich? Probably not.
- ¼ cup vegan mayonnaise
- 1½ tbsp. horseradish mustard
- 1-3 tsp. cayenne pepper hot sauce (or to taste)
- 1 garlic clove, minced
- ¼ tsp. paprika
- ½ cup corneal
- ½ tsp. dried oregano
- ½ tsp. dried thyme
- ½ tsp. paprika
- ½ tsp. black pepper
- ¼ tsp. salt
- ¼ tsp. onion powder
- pinch cayenne pepper (or to taste)
- about ¼ cup olive oil (or another high smoke point oil)
- 1 lb. extra firm tofu, drained, pressed at least 15 minutes, and cut into ½ inch cubes
- 4-6 inch sandwich rolls or a baguette, cut into 6 inch sections, sliced open
- 1 large or 2 small tomatoes, sliced
- about 2 cups shredded lettuce and/or radicchio (I used a blend)
- dill pickle slices
- Stir all ingredients together in a small bowl.
- In medium bowl, stir together cornmeal, oregano, thyme, paprika, pepper, salt, onion powder and cayenne.
- Very generously coat the bottom of a large skillet with oil an place over medium-high heat.
- Working in batches if necessary, add tofu cubes to cornmeal mixture and toss until very well coated. When oil is hot, add cubes to skillet in a single layer. Cook until lightly browned and crisp on bottoms, about 4-5 minutes. Flip and repeat on opposite sides. Transfer to a paper towel-lined plate. Repeat until all tofu cubes are coated and cooked, adding oil to skillet between batches if needed.
- Slather insides of rolls or baguette with remoulade. Stuff with tofu, tomatoes, lettuce and pickles.