Tofu Po’Boy

Tofu Po'Boy
Let the good times roll! These po’boys will transport you straight to the Big Easy. If you’ve never had one, po’boys are classic New Orleans sandwiches, often filled with crispy fried shrimp or other fried seafood. Remoulade is the traditional sauce, punched up with horseradish, mustard, and pickles and garlic. Enjoy these with a cold, crisp pilsner beer for Mardi Gras or anytime!


  • 10 ounces (280 g) extra-firm tofu
  • 2/3 cup (150 g) plain unflavored soy milk
  • 2 tsp lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp hot sauce
  • 1 cup (120 g) plain white all-purpose flour
  • 2 tsp Cajun seasoning
  • 1 tsp fine sea salt
  • 1 1/4 cups (70 g) panko breadcrumbs
  • 2 Tbsp vegetable oil spray
  • 3 small pickles (cornichons)
  • 2 cloves garlic
  • 1/2 cup (120 ml) vegan mayo
  • 1 tsp dijon mustard
  • 2 Tbsp ketchup
  • 1 tsp vegan horseradish sauce
  • 1 tsp hot sauce
  • 1/2 tsp vegan Worcestershire sauce, such as Henderson’s
  • 1 tsp Cajun seasoning
  • 1 tsp fine sea salt
  • 4 small baguettes
  • 2 tomatoes, sliced
  • Iceberg lettuce, shredded


  1. For the tofu, preheat the oven or an airfryer to 375ºF (180ºC with fan). Break the tofu into small nuggets around the size of a large shrimp.
  2. To set up your dredge, grab three small bowls. In the first, whisk together the soy milk, lemon juice, mustard and hot sauce. In the second, whisk together the flour, cajun seasoning and salt. Put the panko breadcrumbs in the third.
  3. Working with a few tofu nuggets at a time, dunk the tofu in the spiced flour mixture, followed by the soy milk mixture, followed by the panko bread crumbs. Repeat with all the remaining tofu until they’re all coated in panko. Pro tip: use one hand for the wet dip and the other for dry dipping to keep from breading yourself!
  4. Place the breaded tofu on a baking tray or the basket of your air fryer then spray, brush, or drizzle them with the vegetable oil. Place in the oven or airfryer until golden brown, around 20 minutes.
  5. Meanwhile, make the remoulade for the sandwiches. Mince the pickles and garlic, and put them in a small bowl. Then mix in the mayo, mustard, ketchup, horseradish, hot sauce, worcestershire sauce, cajun seasoning and sea salt.
  6. Halve the baguettes, slice the tomatoes, and shred the lettuce. When the tofu is done, slather the remoulade inside the baguettes, line with the tomatoes and lettuce, then pile on the crispy tofu. Drizzle a little more remoulade over the top and serve immediately.

The “three bowl” method for dredging is the best way to guarantee super crispy tofu. To avoid getting flour and breadcrumbs stuck to your fingers, designate one hand for dunking the tofu in the dry ingredients, and the other hand for dunking in the wet ingredients.

I use this remoulade recipe all the time – it’s fairly close to a Russian dressing but with a few extra elements. If you love it as much as I do, transfer any leftovers to a squeezy bottle and refrigerate.

The classic fillings for a po’boy include tomato and lettuce but you can also add pickles, shredded white cabbage or red onion!

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