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    Home » Simple Vegan Recipes » Sandwiches

    Baked Vegan Po' Boy with Easy Vegan Remoulade

    Published: Aug 22, 2022 by Becky Striepe · This post may contain affiliate links. As an Amazon associate, I earn from qualifying purchases.

    Recipe Video Print
    A close up of hands holding baked vegan po' boy with lettuce, tomato, and pickles
    vegan po' boy on a plate with pretzels
    image collage of open vegan po' boy sandwich with the tofu, baguette, veggies, and vegan remoulade labeled

    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.

    A close up of hands holding baked vegan po' boy with lettuce, tomato, and pickles
    Jump to:
    • Why bake your vegan po' boy?
    • Recipe notes
    • Serving directions
    • Make-ahead and storage directions
    • 📖 Recipe
    • Frequently asked questions

    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!

    image collage showing tofu pieces marinating, before tossing in flour and milk, and after tossing in cornmeal, ready to bake. Each step labeled with text.

    Recipe notes

    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.

    pressing tofu in the EZ Tofu Press on a white plate

    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.

    image collage of open vegan po' boy sandwich with the tofu, baguette, veggies, and vegan remoulade labeled

    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.

    Serving directions

    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.

    vegan po' boy on a plate with pretzels

    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.

    📖 Recipe

    A close up of hands holding baked vegan po' boy with lettuce, tomato, and pickles

    Vegan Po' Boy Recipe

    Tofu is the star of this super tasty, baked vegan po' boy sandwich, featuring flavorful remoulade piled onto crusty bread with crisp veggies.
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    Course: Main Course
    Cuisine: Vegan
    Keyword: tofu po' boy, vegan po' boy
    Prep Time: 25 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 4
    Calories: 443kcal
    Author: Becky Striepe

    Ingredients

    • 1 block extra firm tofu

    For the Remoulade

    • ½ cup vegan mayonnaise
    • 1 tablespoon whole-grain mustard
    • 1 tablespoon lemon juice
    • 1 loosely-packed tablespoon chopped parsley
    • 1-2 teaspoons Tabasco sauce - to taste
    • 1 teaspoon capers
    • ½ teaspoon garlic powder
    • ½ teaspoon vegan worcestershire sauce
    • ½ teaspoon paprika
    • ½ teaspoon onion powder
    • ⅛ teaspoon salt

    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

    • 2 tablespoons flour - use chickpea flour for gluten-free
    • ½ teaspoon salt
    • ½ cup vegan milk
    • 1 cup medium stone ground cornmeal
    • 1 ½ teaspoons Chesapeake Bay-Style Seasoning
    • spray oil

    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
    • lettuce

    Instructions

    • 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.

    Video

    Notes

    Leftover tofu will keep for 3-5 days in the fridge. Any leftover remoulade will keep for up to a week. Store any leftover elements separately, so you can warm the tofu back up in the oven. It will be mushy if you try to warm it in the microwave.

    Nutrition

    Nutrition Facts
    Vegan Po' Boy Recipe
    Amount per Serving
    Calories
    443
    % Daily Value*
    Fat
     
    24
    g
    37
    %
    Saturated Fat
     
    3
    g
    15
    %
    Polyunsaturated Fat
     
    3
    g
    Monounsaturated Fat
     
    2
    g
    Sodium
     
    1048
    mg
    44
    %
    Potassium
     
    395
    mg
    11
    %
    Carbohydrates
     
    41
    g
    14
    %
    Fiber
     
    5
    g
    20
    %
    Sugar
     
    3
    g
    3
    %
    Protein
     
    14
    g
    28
    %
    Vitamin A
     
    249
    IU
    5
    %
    Vitamin C
     
    5
    mg
    6
    %
    Calcium
     
    94
    mg
    9
    %
    Iron
     
    3
    mg
    17
    %
    * Percent Daily Values are based on a 2000 calorie diet.
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    Frequently asked questions

    What is a po' boy?

    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.

    Can I cook the tofu in the air fryer?

    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.

    Can you make this gluten-free?

    Yes! Substitute chickpea flour for the flour in the tofu's coating, and use gluten-free baguette.

    Is this sandwich spicy?

    Not terribly. It's definitely flavorful, but it doesn't pack a ton of spicy heat.

    About Becky Striepe

    Headshot of Becky Striepe in front of a teal wall

    Hi there! I'm Becky Striepe (rhymes with sleepy), and I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here.

    Learn more about me >>>

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    About Me

    photo of Becky Striepe
    Hi! My name is Becky Striepe (rhymes with “sleepy”). I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here. → READ MORE

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