Find someone who looks at you the way Thomas looks at this po'boy.
Ya’ll know we like to mix things up and this po’ boy recipe is no exception. Traditionally made with fried shrimp, we put a vegan twist on the classic Louisiana sandwich featuring Spicewalla’s Blackening Rub to create the blackened tofu. This sando still has all the same familiar flavors and toppings of a traditional po’ boy so you won’t miss a thing.
BLACKENED TOFU PO'BOYS
Time: 1 hour
14 oz firm or extra-firm tofu
2 Tbs soy sauce
2 tsp canola oil
2 Tbs Spicewalla Blackening Rub
2 french bread hoagie rolls, toasted
Mayonnaise or Veganaise
Shredded Iceberg lettuce
Hot Sauce, we prefer Crystal’s
PREPARATION1. Remove tofu from packaging and place on a plate lined with paper towels, cover the tofu with more paper towels then place a small cutting board or another plate on top and weigh down with a can or heavy bowl. Let sit for 30 mins to press as much water out of tofu as possible.
2. After the tofu has been pressed, pat dry and use your hands to tear into bite-sized pieces. Place in a mixing bowl and add soy sauce and Spicewalla Blackening Rub, tossing to coat. Let sit for 10 minutes before cooking.
3. Heat oil in a large saute pan over medium-high heat, add tofu and cook, stirring occasionally until all sides have taken on a dark color, about 10 mins. Remove from heat and cool slightly.
4. Build sandwich: Spread mayonnaise on both sides of the bread, place lettuce and tomato on bottom slice, top with hot sauce, then with Blackened Tofu. Serve immediately.