This recipe is sponsored by EZ Tofu Press. All opinions are, as always, 100% my own.
Tofu is the star of this super tasty, baked vegan po' boy sandwich, featuring flavorful remoulade piled onto crusty bread with crisp veggies.
Why bake your vegan po' boy?
I know - a traditional po' boy sandwich is deep fried, and you can certainly make a deep fried vegan po' boy, if that's your jam. What I like about baking vs. frying is that it's a bit more hands-off and a lot less messy.
In college, I worked at a taco joint on campus, and running the deep fryer was my main job there. And I have been so over getting splattered with droplets of flaming hot grease ever since. So, baked it is!
I would say that baked is healthier than fried, but let's be real: this sandwich is not health food. The sauce is vegan mayo-based, and you serve it up on a big ol' hunk of baguette.
What it is is a crunchy, flavorful, satisfying sandwich that's a snap to make!
This vegan po' boy recipe does have a lot of steps, but the pace of this recipe is really laid back . There's no rushing, and you'll have plenty of time to prep most of it while the tofu marinates and bakes. Put on your favorite vegan podcast, and let's do this!
Pressing your tofu is key to giving it a perfect, toothsome texture for this recipe, so before you start, get that tofu pressing! I like to press my tofu in my EZ Tofu Press.
The EZ Tofu Press gets about ½ cup of water out of an average, extra firm block of tofu. And getting out that much water means that you're left with super firm tofu that's ready to soak up your marinade.
Speaking of marinade! That's what you'll want to make while your tofu is pressing. Whisk together a little veggie broth with some Old Bay Seasoning, and set that tofu aside to marinate for about half an hour.
While the tofu is marinating, you can make your super easy vegan remoulade sauce. You can also use this time to mix up your breading.
The breading for this recipe is shake-and-bake style, which makes it super easy! Just toss your pressed, marinated tofu in flour, then toss in a seasoned cornmeal mix, and you're ready to bake.
Once your tofu is done baking, just slather that remoulade onto a baguette, add some lettuce, tomato, and pickles, and top with plenty of the tofu.
Serve your vegan po' boys immediately. They're great with a side of pretzels, potato chips, or crispy potato slices! If you want to go full New Orleans, dish them up with Zapp's chips, which has lots of vegan flavors.
Of course you can also serve this with veggie sides, if you prefer. A simple green salad is always a winner. Air fryer green beans or a crunchy kale and broccoli salad. It's also great with a nice pasta salad on the side.
Make-ahead and storage directions
You can definitely make the tofu and the remoulade ahead of time! Store them separately, and when you're ready to have your sandwich, reheat the tofu in the oven at 350° F until it's heated through.
Then, assemble the sandwich as directed.
Store any leftover elements separately. Leftover tofu will keep for three to five days in the fridge. Any leftover remoulade will keep for up to a week.
Warm the tofu back up in the oven at 350° F until it's heated through (about 10 minutes). It will be mushy if you try to warm it in the microwave. Then, assemble the sandwich as directed.
Vegan Po' Boy Recipe
- 1 block extra firm tofu
For the Remoulade
For the Marinade
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon Chesapeake Bay-Style Seasoning - like Old Bay, but you can use generic ones, too
For the Baked Tofu
For the Vegan Po' Boy Sandwich
- 1 baguette - cut into 4 equal-length pieces and toasted (gluten-free, if needed)
- 1 tomato - sliced
- pickle slices
- Press your tofu for 10 minutes, then slice into bite-sized pieces. I like to slice them into mini "fingers", as pictured in the photos and video.
Make the Remoulade while the Tofu Presses
- Whisk all of the ingredients together in a small bowl, and chill until you're ready to eat. It will be a little bit thin when you whisk it together, but it will thicken up in the fridge.
Marinate the Tofu
- In a small bowl, whisk the marinade ingredients together, then toss with the tofu in a large bowl. Set aside to marinate for 30 minutes.
For the Baked Tofu
- Preheat the oven to 375° F.
- While the tofu marinates, whisk the flour and salt together in a small bowl. In a large bowl, mix together the cornmeal and Old Bay.
- When the tofu is done marinating, drain off any excess marinade, then transfer it to a large bowl. Sprinkle on the flour mixture and toss gently to coat. Add the vegan milk, and toss again to coat evenly.
- Transfer the tofu pieces, leaving any excess liquid behind, into the large bowl with the cornmeal in it. Toss the tofu to get an even coating, then transfer the tofu to a baking sheet lined with parchment paper.
- Spray the tofu with a light coating of oil, then bake for 20 minutes.
Build Your Vegan Po' Boy Sandwich
- Slice your baguette pieces in half, and slather the insides with the vegan remoulade. Add the lettuce, tomato, and pickles to each sandwich, then pile on the baked tofu. Serve immediately.
Frequently asked questions
A po' boy is a sandwich originally created in New Orleans featuring fried protein and a zesty, mayo-based sauce on baguette with lettuce, tomato, and pickles.
This vegan versions uses tofu as the protein, but you can also use mushrooms or seitan, if tofu isn't your jam.
Absolutely! Arrange the coated tofu pieces in a single layer, and cook it at 375° F for 10-12 minutes. Just make sure you spray with oil before placing your tofu in the basket, because spray oil is bad for nonstick coatings.
Yes! Substitute chickpea flour for the flour in the tofu's coating, and use gluten-free baguette.
Not terribly. It's definitely flavorful, but it doesn't pack a ton of spicy heat.