This recipe is sponsored by EZ Tofu Press. All opinions are, as always, 100% my own.
Tofu is the star of this super tasty Vegan Po’ Boy recipe, featuring an easy-to-make and flavorful vegan remoulade sauce. Lunch is served!
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!
How to Make Your Baked Po’ Boy
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 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 1/2 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.
Baked Vegan Po’ Boy with Tofu
Ingredients
- 1 block extra firm tofu
For the Remoulade
- 1/2 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
- 1/2 teaspoon garlic powder
- 1/2 teaspoon vegan worcestershire sauce
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/8 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
- 1/2 teaspoon salt
- 1/2 cup vegan milk
- 1 cup medium stone ground cornmeal
- 1 1/2 teaspoons Chesapeake Bay-Style Seasoning
- spray oil
For the Vegan Po’ Boy Sandwich
- 1 baguette – cut into 4 equal-length pieces and toasted
- 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 375F.
- 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.
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