1baguettecut into 4 equal-length pieces and toasted
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.