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Vegan Crispy Tofu Po’Boy

What is a Po Boy?

A po boy is a sandwich native to Louisiana that traditionally contains fried seafood or meat on fluffy New Orleans French bread with remoulade sauce, tomatoes, and iceberg lettuce. The sandwich originated in New Orleans but is popular all across the state—I grew up loving them.

The vegan po boy I’m sharing with you today just has a few tweaks from the original version! We’re still using fluffy French bread (because, hello… bread), lettuce, and tomatoes. We’re making our own remoulade sauce with a base of ripe, Fresh California Avocados AND we’re making crispy baked tofu as our “fried meat.”

How to Make Crispy Baked Tofu

First off, you could totally make deep fried tofu for this recipe if you wanted a really authentic vegan po boy. However, I find that making baked tofu is an easier process—just stick it in the oven and you’re good!

First, you’ll want to press your tofu so it’s really firm and has a meatier texture. Then, you’ll want to make your flour mixture—flour, cornmeal, starch, and spices. Right before you dredge your tofu chunks in the flour mixture, you’ll want to coat them in non-dairy milk so the flour mixture sticks.

Finally, you’ll coat the tofu chunks very well using nonstick spray or oil spray. This helps create really crispy baked tofu!

Recipe Credit: Emily Eats

Nutrition Facts

  • Servings 4
  • Serving Size 1 po boy
  • Calories Per Serving: 531
  • Total Fat 12.8g
  • Cholesterol 0mg
  • Total Carbohydrate 82.2g
  • Sugars 5.8g
  • Vitamin A 87.6µg
  • Calcium 497.9mg
  • Saturated Fat 2g
  • Sodium 1468.9mg
  • Dietary Fiber 7.2g
  • Protein 24g
  • Vitamin C 10.2mg
  • Iron 10.6mg

Recipe Allergies

Instructions

  • 1.Preheat oven to 400ºF. Grease a baking sheet with nonstick spray.
  • 2.Use your hands to break tofu into 1-inch chunks. Place in a shallow bowl. Drizzle milk on top of the tofu. Set aside.
  • 3.In a medium bowl, add flour, cornmeal, paprika, salt, garlic powder, onion powder, thyme, black pepper, cayenne, and white pepper. Stir to combine.
  • 4.Dip each tofu chunk into the flour mixture and coat completely. Shake to remove excess flour mixture, then place on the baking sheet. Repeat with all tofu chunks.
  • 5.Spray tofu generously with oil spray or nonstick spray. Bake for 30-35 minutes, until crispy and browned.
  • 6.To make the California Avocado remoulade, add all ingredients in a blender or food processor. Blend until smooth.
  • 7.To assemble each po boy: spread California Avocado remoulade on both halves of the French bread. Place tomato slices and lettuce on the bottom half of the bread. Place tofu on top.

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Ingredients

  • 1 14-ounce package extra-firm tofu, drained and pressed*
  • ½ cup unsweetened non-dairy milk
  • 1/3 cup all-purpose flour
  • 3 tablespoons yellow cornmeal
  • 1 tablespoon corn starch
  • 2 teaspoons paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ¾ teaspoon salt
  • ½ teaspoon ground thyme
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon ground cayenne pepper
  • Dash of white pepper (optional)
  • 4 French sandwich loaves (or 1 large loaf of French bread, cut into 4 pieces)
  • 1 tomato, thinly sliced
  • 1 cup lettuce, thinly sliced

California Avocado remoulade

  • 1 ripe, Fresh California Avocado
  • ¼ cup pickle juice
  • 2 garlic cloves
  • 2 green onions
  • 2 tablespoons fresh parsley
  • 2 teaspoons mustard
  • 1 teaspoon Worcestershire sauce
  • ¼ teaspoon hot sauce
  • Dash of white pepper (optional)