Crispy Tofu Po'Boy with Spicy Remoulade Slaw
A delicious plant-based twist on the traditional Po'Boy sandwich recipe. Swap out the catfish for crispy seasoned tofu, served on a crusty roll with a zesty and spicy remoulade slaw. It's a perfect combination of crispy, creamy, and spicy flavors that will satisfy your taste buds.
ingredients
- 1 block of extra-firm tofu
- ½ cup all-purpose flour
- ½ cup cornmeal
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon cayenne pepper
- Salt and black pepper to taste
- 4 crusty rolls
- 2 cups shredded cabbage
- ½ cup vegan mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon hot sauce
- 2 tablespoons chopped pickles
- 1 tablespoon chopped fresh parsley
- Vegetable oil for frying
steps
- 1.
Press tofu with a heavy object for 20 minutes to remove excess moisture. Slice tofu into ½ inch thick pieces.
- 2.
In a shallow bowl, mix flour, cornmeal, paprika, garlic powder, cayenne pepper, salt, and black pepper.
- 3.
Dip tofu slices into the flour mixture, ensuring they are well coated.
- 4.
Heat vegetable oil in a large skillet over medium-high heat. Fry the tofu until golden brown and crispy, about 3-4 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
- 5.
In a separate bowl, combine vegan mayonnaise, Dijon mustard, hot sauce, pickles, and parsley to make the spicy remoulade slaw dressing.
- 6.
Toss shredded cabbage with the spicy remoulade slaw dressing until well coated.
- 7.
Slice the crusty rolls in half. Spread a generous amount of the spicy remoulade on the bottom half of each roll.
- 8.
Place a few slices of crispy tofu on top of the remoulade. Top with a generous amount of the spicy remoulade slaw.
- 9.
Serve the Crispy Tofu Po'Boy sandwiches immediately and enjoy!
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