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How to make:

Vegan Po Boy

This Vegan Po Boy is piled high with crispy tofu, packed full of southern flavor, and slathered with a Cajun remoulade sauce made with California Avocados.

Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
loaf of french bread stuffed with breaded tofu and tomatoes
4 1x


For the California Avocado remoulade:


  1. Preheat oven to 400ºF. Grease a baking sheet with nonstick spray.
  2. Use your hands to break tofu into 1-inch chunks. Place in a shallow bowl. Drizzle milk on top of the tofu. Set aside.
  3. In a medium bowl, add flour, cornmeal, paprika, salt, garlic powder, onion powder, thyme, black pepper, cayenne, and white pepper. Stir to combine.
  4. Dip each tofu chunk into the flour mixture and coat completely. Shake to remove excess flour mixture, then place on the baking sheet. Repeat with all tofu chunks.
  5. Spray tofu generously with oil spray or nonstick spray. Bake for 30-35 minutes, until crispy and browned.
  6. To make the California Avocado remoulade, add all ingredients in a blender or food processor. Blend until smooth.
  7. To assemble each po boy: spread California Avocado remoulade on both halves of the French bread. Place tomato slices and lettuce on the bottom half of the bread. Place tofu on top.


*Use a tofu press or wrap the tofu in paper towels and place in the sink with a heavy object on top. Press for 10-15 minutes.