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Tofu Po' Boy - Crispy, Saucy, and Satisfying

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Extra-firm tofu (14–16 oz block)
  • French bread or baguette (New Orleans–style if available)
  • Romaine or shredded lettuce
  • Tomatoes (ripe, sliced)
  • Pickles (dill chips or sliced)
  • Red onion (optional, thinly sliced)
  • Oil for frying (neutral, like canola or peanut)
  • Cornmeal
  • All-purpose flour
  • Cajun or Creole seasoning
  • Garlic powder
  • Onion powder
  • Smoked paprika
  • Salt and black pepper
  • Buttermilk or plant milk + lemon juice (for a quick “buttermilk”)
  • Hot sauce (Louisiana-style)
  • For the remoulade: mayo (regular or vegan), Dijon mustard, prepared horseradish, lemon juice, capers (optional), chopped pickles or relish, hot sauce, paprika, garlic powder, and a pinch of cayenne
  • Lemon wedges (for serving)

Method
 

  1. Press the tofu: Drain the tofu and wrap it in a clean kitchen towel. Place a heavy skillet or books on top and press for 20–30 minutes to remove excess moisture. This helps it crisp up.
  2. Slice the tofu: Cut the pressed tofu into slabs about 1/2-inch thick. You want sturdy pieces that won’t fall apart while frying.
  3. Mix a quick marinade: In a bowl, whisk 1/2 cup buttermilk (or plant milk + 1 teaspoon lemon juice), 1 tablespoon hot sauce, 1 teaspoon Cajun seasoning, and a pinch of salt. Add the tofu and let it soak for 15 minutes.
  4. Make the remoulade: Stir together 1/2 cup mayo, 1 teaspoon Dijon, 1 teaspoon prepared horseradish, 1 tablespoon lemon juice, 1 tablespoon chopped pickles or relish, 1 teaspoon capers (optional), a few dashes hot sauce, 1/2 teaspoon paprika, 1/4 teaspoon garlic powder, and a pinch of cayenne. Taste and adjust salt and lemon. Chill until serving.
  5. Prep the bread and toppings: Split the baguette, leaving a hinge if you like. Warm it in a low oven for a few minutes to crisp the crust. Slice tomatoes, shred lettuce, and set out pickles and onions.
  6. Set up the dredge: In a shallow dish, combine 1/2 cup cornmeal, 1/2 cup all-purpose flour, 1–2 teaspoons Cajun seasoning, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon smoked paprika, and a good pinch of salt and pepper.
  7. Coat the tofu: Lift each tofu slab from the marinade, let excess drip, then dredge in the cornmeal-flour mixture. Press lightly so the coating adheres. Place on a plate to rest 5 minutes.
  8. Fry the tofu: Heat about 1/4 inch of oil in a skillet over medium to medium-high. When shimmering, add tofu in batches. Fry 2–3 minutes per side until golden and crisp. Transfer to a wire rack or paper towel and sprinkle with a little salt.
  9. Assemble the sandwich: Generously spread remoulade on both sides of the warm bread. Layer lettuce, tomatoes, pickles, and red onion. Add the crispy tofu and another spoon of remoulade if you like heat. A squeeze of lemon and a dash of hot sauce take it over the top.
  10. Serve right away: Po’ boys are best when the tofu is still hot and the bread is crisp outside, soft inside.