I can not say enough good things about this sandwich. I've never had a po' boy, but I doubt it stands a chance next to this bad boy. This recipe is basically a mish mash of a few recipes from Veganomicon, written by "mah grrrl Isa." Yes boys and girls, it's vegan comfort food at its finest.Ingredients:
1 Recipe Chile Cornmeal-Crusted Tofu
1 Recipe Creamy Coleslaw
Chipotle Mayo
2 loaves of french bread (or some kind of delicious sandwich bread)
Prepare the recipes of components (all given below). Toast bread if you'd like, cause I LIKE. Spread mayo on the bottom halves of the bread and place the tofu, and then the coleslaw. Spread some mayo on the top half of the bread, close the sandwiches, slice on the diagonal, and serve.
Chile Cornmeal-Crusted Tofu:
Ingredients:
Vegetable oil for frying
1 pound extra-firm tofu, drained and pressed
1 cup of soy or rice milk
2 Tbsp cornstarch
1 cup cornmeal
2 Tbsp chile powder
1 tsp ground cumin
1/4 tsp cayenne
1 Tbsp grated lime zest
1 1/2 tsp salt
Slice the tofu widthwise into eight slices, then cut each of those slices in half diagonally if preferred. Set aside.
Combine the soy milk and cornstarch in a wide, shallow bowl. Mix vigorously with a fork until the cornstarch is mostly dissolved.
In another shallow bowl, toss together the cornmeal, spices, lime zest, and salt.
Frying:
Heat about 1/4 inch of oil in a large skillet, preferably cast iron, over medium heat. You can test the oil to make sure its hot enough by tossing a little batter in the pan. If it gets all sizzly then you're good.
Dip each individual tofu slice in the soy milk mixture. Drop it into the cornmeal with your dry hand and use your other hand to dredge it in the mixture, so that it's coated on all sides. Transfer the tofu to the skillet in two batches so as not to crowd the pan. Fry tofu for 3 minutes on one side, use tongs to flip over each piece, and fry two more minutes. Drain the fried tofu on a clean paper bag or paper towels.
Creamy Coleslaw
Ingredients:
1/4 Vegan mayonnaise
2 Tbsp plain soy milk
1 Tbsp lemon juice
Pinch of pepper
Pinch of mustard powder
3 cups finely shredded cabbage
Combine mayonnaise, soy milk, lemon juice, pepper, and mustard powder in a large bowl. Add cabbage and any other veggies you may want in your slaw. Stir until dressing is evenly distributed.
Chipotle Mayo
Add one canned chipotle along with the sauce to 1/4 cup of veganaise and mash well with a fork. This is super spicy stuff so if you want it a little more mild only add half a can of chipotle.
