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 vegan 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 po’ boy sandwiches all over the internet. I have yet to spot a tofu version, and a vegan po’ boy with tofu 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.
Vegan Po' Boy Sandwiches
Tofu cubes are coated in cornmeal, pan-fried and stuffed into crusty rolls with vegan remoulade to make these mouthwatering vegan po' boy sandwiches.
For the Remoulade Sauce
- 1/4 cup vegan mayonnaise
- 1 1/2 tablespoons horseradish mustard
- 2 teaspoons cayenne pepper hot sauce, plus more to taste
- 1 garlic clove, minced
- 1/4 teaspoon paprika
- Salt to taste
For the Cornmeal Crusted Tofu
- 1/2 cup corneal
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- Pinch cayenne pepper, or to taste
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup olive oil, plus more as needed
- 1 (14 ounce or 400 gram) package extra firm tofu drained, pressed, and cut into 1/2 inch cubes
For the Tofu Po' Boy Sandwiches
- 1 baguette, cut into 4 sections and sliced open (or 4 sandwich rolls)
- 2 small tomatoes, sliced
- 1 cup shredded lettuce or radicchio (I used a blend)
- Dill pickle slices
Make the Remoulade Sauce
- Stir all ingredients together in a small bowl.
Make the Cornmeal Crusted Tofu
In medium bowl, stir together cornmeal, oregano, thyme, paprika, onion powder, garlic powder, cayenne pepper, salt, and pepper.
Very generously coat the bottom of a large skillet with oil (at least 1/8 inch deep) and place over medium heat.
Add a few tofu cubes to the cornmeal mixture and gently toss until they're very well coated.
When the oil is hot, add the tofu cubes to skillet in a single layer. Only add as many as you can fit without crowding.
Cook the tofu until lightly browned and crisp on bottoms, about 4-5 minutes. Flip and repeat on opposite sides.
Transfer the tofu to a paper towel-lined plate. Repeat until all tofu cubes are coated and cooked, adding oil to skillet between batches if needed.
Make the Tofu Po' Boy Sandwiches
Slather the insides of the baguette sections with Remoulade, then stuff them with tofu, tomatoes, lettuce and pickles.