American Cuisine
Vegan Po' Boy with Tofu
By Andre Fontenot, RecipeOK Test Kitchen
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The po' boy is a New Orleans institution with roots in the 1929 streetcar workers' strike, when former streetcar conductors Bennie and Clovis Martin opened a restaurant and famously fed striking workers free sandwiches, calling out 'here comes another poor boy' whenever one walked through the door. Traditionally built on fried oysters or shrimp and, later, roast beef debris smothered in gravy, the po' boy has always been defined less by a specific filling and more by its architecture: a crispy, fried protein, shredded lettuce, tomato, pickles, and a tangy remoulade, all stuffed into a distinctively light, crackly-crusted New Orleans-style French bread. This vegan version keeps that architecture fully intact while swapping fried oysters for Cajun-dusted, cornstarch-crusted tofu, a substitution that lets the sandwich deliver the same crispy-on-the-outside, tender-on-the-inside contrast without any seafood. The Cajun seasoning is a direct nod to the dish's Louisiana origins, and the vegan mayonnaise remoulade keeps the sandwich's signature tang, proving that the po' boy's real identity was always about texture and technique rather than any one ingredient.
Ingredients
Serves 4Instructions
- 1
Cut the pressed tofu into bite-sized cubes or strips.
- 2
In a bowl, toss the tofu with cornstarch and 1 tbsp of Cajun seasoning until evenly coated.
- 3
In a separate small bowl, mix the vegan mayonnaise with the remaining 1 tbsp Cajun seasoning to make the remoulade.
- 4
Heat the oil in a large skillet over medium-high heat. Fry the tofu for about 8-10 minutes, turning occasionally, until golden and crispy on all sides.
- 5
Slice the baguettes horizontally.
- 6
Spread the remoulade on the bread. Stuff with shredded lettuce, tomato slices, pickles, and the crispy tofu.
- 7
Serve straight away.
Chef's Tips
- ✦ Press the tofu for at least 15-20 minutes before cooking (weighted under a plate or in a tofu press) — removing excess water is what lets the cornstarch coating crisp up properly instead of steaming off in the pan.
- ✦ Don't overcrowd the skillet when frying the tofu; give each piece space so it develops a full golden crust on all sides rather than turning soft from trapped steam.
- ✦ Make the remoulade first and let it sit while you prep everything else — a few minutes lets the Cajun seasoning bloom into the vegan mayo for a more developed flavor.
- ✦ Toast the baguette lightly before assembling if it's very soft; a slightly crisped interior helps the bread hold up to the remoulade and tofu without getting soggy.
Ingredient Substitutions
-
firm tofu → extra-firm tofu or king oyster mushrooms, sliced
extra-firm holds together better when frying; king oyster mushrooms mimic a more oyster-like texture
-
cornstarch → arrowroot powder or rice flour
both give a similarly light, crispy coating
-
vegan mayonnaise → cashew cream blended with a splash of lemon juice and hot sauce
for a nut-based, oil-free remoulade alternative
-
baguette → a soft sub roll or French bread loaf
look for something with a crisp crust and airy interior, the classic po' boy texture
-
Cajun seasoning → smoked paprika, garlic powder, onion powder, and cayenne mixed at home
useful if you want to control the salt and heat level directly
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Frequently Asked Questions
What makes this a po' boy and not just a tofu sandwich? ▼
The po' boy format is defined by its combination of a crispy fried filling, shredded lettuce, tomato, pickles, and a tangy remoulade on a specifically light, crusty French bread roll. This recipe follows that same structure, just with Cajun-crusted tofu standing in for the traditional fried seafood.
How do I get the tofu really crispy without deep frying? ▼
Press the tofu thoroughly first to remove moisture, coat it evenly in the cornstarch and Cajun seasoning mixture, and shallow-fry in a hot, well-oiled skillet, turning occasionally over 8-10 minutes. The cornstarch coating is what creates the shatter-crisp exterior; skipping the pressing step is the most common reason it turns out soggy.
Is this po' boy recipe fully vegan? ▼
Yes, every ingredient — the tofu, cornstarch coating, vegan mayonnaise-based remoulade, and vegetables — is plant-based, and the recipe is already tagged vegan and vegetarian. Just double-check your baguette's label, since some commercial bread contains dairy or egg wash.
Can I make the tofu ahead of time and reheat it? ▼
The tofu is best fried fresh right before serving since its crispy coating softens as it sits, especially once refrigerated. If you need to prep ahead, press and season the tofu in advance and fry it just before assembling the sandwiches.
