I was so excited to try my first recipe from the vegan cookbook Veganomicon. I gathered up ingredients for the chile cornmeal-crusted tofu po' boy recipe. I've never had a non-vegan po' boy, so I didn't really know what to expect. This recipe is amazing. I liked the tofu leftovers more than the po' boys because it went was the perfect compliment to another Vegonomicon recipe; ceasar salad.
Chile Cornmeal-Crusted Tofu Po' Boy
1 recipe chile cornmeal-crusted tofu (recipe below)
1 recipe creamy coleslaw (recipe below)
Sandwich pickles (I left out)
Chipotle mayo (just veganeise with chipotle powder to your taste preference)
Buns, rolls or bread (we used wheat kaiser rolls)
Chile cornmeal-crusted tofu
Corn or vegetable oil for frying (we broiled, so you don't need frying oil, but an oil spritzer)
1 pound extra-firm tofu, drained and pressed
1 cup soy or rice milk
2 tablespoons cornstarch
1 cup cornmeal
2 tablespoons chile powder
1 teaspoon ground cumin
1/4 teaspoon cayenne
1 tablespoon grated lime zest
1 1/2 teaspoons salt
Slice the tofu widthwise into eight slices, then cut each of those slices in half diagonally-from the upper left corner to the lower right corner-so that you have 16 long triangles. Set aside.
Combine the soymilk and cornstarch in a wide shallow bowl. mix vigorously with a fork until the cornstarch is mostly dissolved. In another bowl, toss together the cornmeal, spices, lime zest and salt.
Preheat the oven to 350 degrees. Line a baking sheet with baking parchment. Place the coated tofu on the baking sheet in a single layer. Spray with oil until lightly coated. Flip over and spray the other side. Bake for 12 minutes on each side.
(I broiled, but here are the frying directions:)
heat about 1/4" of oil in a large skillet, preferable cast iron, over medium heat. To test if the oil is ready, sprinkle in a pinch of batter. When the battler sizzles and bubbles form rapidly around it, you're good to go. Dip each individual tofu slice in the soy milk mixture. Drop it in 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 tow batches so as to not crowd the pan. Fry tofu for 3 minutes on one side, use tongs to flip over each piece, and fry for 2 more minutes. Drain the fried tofu on a clean paper bag or paper towels.
3/4 cup slaw dressing (recipe below)
3 cups finely shredded purple or white cabbage (or combination of both)
1 carrot, peeled and shredded finely
Pinch of dried dill (optional)
1/4 cup vegan mayonnaise
2 tablespoons plain soy yogurt
1 tablespoon lemon juice
Pinch of white pepper, or to taste
Pinch of mustard powder, or to taste
Prepare the recipes of the components. Spread mayo on the bottom halves of the bread and place the tofu, then the coleslaw, then the pickles on the bread, close the sammiches, slice in half on the diagonal, and serve.