Vegan Po'Boy Sandwich

The recipe below is based on looking at lots of po'boy sandwich recipes on the internet, as well as the way the crispy breaded tofu strips are cooked.

Ingredients

1 package firm or extra firm tofu

1/2 cup almond milk (or other milk)

1 tbsp cornstarch

1/3 cup cornmeal

1/2 cup Panko breadcrumbs

2 tbs Kid-Friendly Creole Seasoning

1 tbs grated lime zest

lettuce

tomato

pickles

Remoulade sauce

French bread

Directions

1. Drain tofu, wrap with a clean tea towel or a couple of paper towels, and place a plate with weights such as canned goods on top.  Let sit for at least 20 minutes to soak out the water.

2. Meanwhile, whisk together the milk and cornstarch in a shallow dish. In another bowl, mix together the cornmeal, breadcrumbs, spices, and lime zest. Set aside. Preheat oven to 400F and grease a baking sheet with oil or nonstick spray.

3. Slice tofu into 8-9 strips, lengthwise, depending on how thick you want them. With one hand dip the tofu strip into the milk mixture and then into the cornmeal/breadcrumb mixture. Use other hand to sprinkle dry mixture all over the tofu. Coat both sides entirely and then place on baking sheet. Repeat with the rest.

4. Bake tofu on middle rack at 400F. Bake for 20 minutes, then flip the tofu, and then bake for another 15-20 minutes until crispy.

5. Cut French bread into 6-inch sections and cut open.  Fill with the cooked tofu, Remoulade sauce, lettuce, tomatoes, and pickles.  Serve immediately.