Tofu cubes are coated in cornmeal, pan-fried and stuffed into crusty rolls with vegan remoulade to make these mouthwatering vegan po' boy sandwiches.
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 on all sides.
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.
Slather the insides of the baguette sections with Remoulade, then stuff them with tofu, tomatoes, lettuce and pickles.