Vegan Po Boy

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Total Time: 50 min

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Cook Time: 30 min

Prep Time: 20 min

Nutrition Facts

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Nutrition information
per serving

Calories 600

Total Fat 17g

Saturated Fat 2g

Trans Fat 0g

Polyunsaturated Fat 2g

Monounsaturated Fat 6g

Cholesterol 0mg

Sodium 1250mg

Total Carbs 88g

Dietary Fiber 8g

Total Sugars 3g

Protein 25g

Potassium 639mg

Vitamin A 79 mcg; Vitamin C 15 mg; Calcium 294 mg; Iron 8 mg; Vitamin D 0 mcg; Folate 102 mcg; Omega 3 Fatty Acid 0.1 g

% Daily Value*: Vitamin A 8%; Vitamin C 15%; Calcium 25%; Iron 45 %; Vitamin D 0%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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.

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Serves: 4

Ingredients
Instructions

California Avocado Remoulade Ingredients: 1 ripe, Fresh California Avocado, seeded, peeled and halved 1/4 cup pickle juice 2 cloves garlic 2 green onions 2 Tbsp. fresh parsley 2 tsp. mustard 1 tsp. vegan Worcestershire sauce 1/4 tsp. hot sauce Vegan Po-Boy Ingredients: 1 (14-oz) package extra-firm tofu, drained and pressed 1/2 cup unsweetened non-dairy milk 1/3 cup all-purpose flour 3 Tbsp. yellow cornmeal 1 Tbsp. corn starch 2 tsp. paprika 1 tsp. garlic powder 1 tsp. onion powder 3/4 tsp. salt 1/2 tsp. ground thyme 1/4 tsp. ground black pepper 1/4 tsp. ground cayenne pepper 1 cup California Avocado Remoulade (see make-ahead recipe above) 4 French sandwich loaves (or 1 large loaf of French bread, cut into 4 pieces) 1 tomato, thinly sliced 1 cup thinly sliced lettuce

California Avocado Remoulade Instructions:

Add all ingredients into a blender or food processor and blend until smooth.
Set aside.

Vegan Po-Boy Instructions:

Preheat oven to 400 degrees F and grease a baking sheet with nonstick cooking spray.
Use your hands to break tofu into 1-in. chunks. Place in a shallow bowl and drizzle milk on top of the tofu. Set aside.
In a medium bowl, add flour, cornmeal, corn starch, paprika, garlic powder, onion powder, salt, thyme, black pepper and cayenne. Stir to combine.
Dip each tofu chunk into the flour mixture and coat completely. Shake to remove excess flower mixture and place on the baking sheet. Repeat with all tofu chunks.
Spray tofu generously with more nonstick cooking spray and bake for 30-35 minutes, until crispy and browned.
To assemble, spread the California Avocado remoulade to taste on both halves of the French bread. Place tomato slices and lettuce on the bottom half of the bread and tofu on top.

Serving Suggestion: Great with your favorite kettle chips.

Beverage Pairing: A tall glass of water or crisp white wine.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.