Navigation Menu+

Sandwich Queen: Tofu Po’ Boys

Posted on Jul 26, 2012 by in Recipes, Sandwich Queen Recipes | 2 comments


I’ve always been a fan of Southern cuisine, Cajun food included. I think it’s because I’ve been addicted to spicy foods since I was just a wee one, but regardless, I love all kinds of food from the South. When I was 18 my parents took my sister and I to New Orleans and I promptly fell in love with the city. From it’s mystic charm to it’s amazing, spicy food I was head over heels from day one.

When we were there we visited tons of restaurants, but one in particular stood out in my mind. Though I can no longer remember the name – I wasn’t a foodie blogger at the time – there was a Po’ Boy shop in the French Quarter (no, it wasn’t Johnny’s) that had delicious po’ boys of every variety you could imagine. Though they were all omnivore sandwiches, I will never forget the decadent taste of the fried crawfish, the spicy mayo, or the fantastic crunch of the crispy baguette.

I’ve been a bit nostalgic lately, so in a nod to my very first foodie vacation, I wanted to whip up some po’ boys. Though most po’ boys contain some sort of fried meat or seafood, I obviously went the vegan route and opted to use tofu, but I also wanted to keep it a little lighter so I broiled the tofu instead of frying it.

I debated for a while about whether to do a mustard or mayo for this sandwich, as most non-seafood po’ boys have mustard, but I thought a cajun-spiced mayo would be the best pairing for the tofu. If you aren’t a mayo fan, you can try to get your hands on some hot mustard as a great substitute.

Vegan Tofu Po' Boy Recipe

For the signature crusty-on-the-outside-soft-on-the-inside bread, I used my easy vegan French bread recipe and cooked it for a just a few minutes longer than I normally would to give it that extra crust on the top. For the mayo you can use my tofu mayo recipe or any other vegan mayo. If you want to ‘dress’ your po’ boy, just add lettuce, tomatoes, and pickles. I don’t particularly care for lettuce on my sandwiches, so I went for the tomatoes and pickles. Enjoy with a side of red beans and rice for a meal that’s reminiscent of the French Quarter!

Tofu Po’ Boys


    For the Tofu:
  • 1 package Extra Firm Tofu, pressed
  • 2 tbsp Corn Starch
  • 1/4 cup Soy Milk
  • 1/4 tsp Cayenne Pepper
  • 1/2 cup Cornmeal
  • Salt and Pepper
  • For the Dressing:
  • 1/2 cup Vegan Mayo
  • 1/4 tsp Cayenne Pepper
  • 1/4 tsp Thyme
  • 1/2 tsp Paprika
  • 1/2 tsp Black Pepper
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • Dash of Red Pepper Flakes


  1. Preheat the broiler to low.
  2. Once your tofu has been pressed, cut into 1 inch cubes. In a small bowl, mix together the cornstarch and soy milk until no lumps remain. In a medium mixing bowl, mix the remaining tofu ingredients together. Toss the tofu cubes in the cornstarch mixture and then coat in the cornmeal mixture. Shake off any excess cornmeal and place coated cubes on a lightly greased cookie sheet.
  3. Broil for 10 minutes. Turn the broiler up to high and broil an additional 5 minutes, or until the tofu is crispy.
  4. While the tofu is broiling, mix together all of the mayo ingredients in a small bowl.
  5. Remove the tofu from the oven and allow to cool for several minutes. Assemble the sandwiches by cutting the bread open lengthwise and topping with the mayo, 6-8 tofu cubes, and any additional toppings you wish to add. Serve warm!

Visit Us On TwitterVisit Us On FacebookVisit Us On PinterestCheck Our FeedVisit Us On Google PlusVisit Us On YoutubeVisit Us On Linkedin