vegan sandwich

Vegan Po'Boy with Popcorn Tofu

Vegan Po’Boy with Popcorn Tofu

I would eat popcorn tofu every single day. It’s that good and addicitve. Depending of the seasonings you use, it makes a perfect stand in for popcorn chicken or popcorn shrimp. I had not really even considered serving it in place of shrimp until a friend was over and tried the tofu. She said it reminder her of shrimp or clams. I had originally made the recipe to replicate my favorite popcorn chicken from before we went vegan. My friend suggested I use the popcorn tofu in a Po’Boy and I happily complied. I am a big fan of most sandwiches and a Po’Boy is no exception. Crispy, chewy, fried tofu seasoned with Creole seasoning. Crispy lettuce and pickles, sliced tomatoes, hot sauce, and creamy vegan mayo. What’s to hate here?!?! Nothing, nothing at all. Once again I can thank the people smarter than me for thinking up things for me to make. And to think I would have just kept dipping that popcorn tofu in some bbq sauces and called it good!!

Ingredients:

  • 1 block extra firm tofu (look for extra firm high protein tofu. It’s much firmer than regular extra firm tofu, and lends a bit of “chew” that this recipe needs)

  • 3/4 cups corn or tapioca starch

  • 2 cups bread crumbs

  • 1/2 cup vegan plain yogurt (I use Kite Hill)

  • 1/2 cup non dairy milk

  • 1 teaspoons salt

  • 2 teaspoons smoked paprika

  • 1 teaspoon each, garlic powder, onion powder, oregano, black pepper, thyme

  • 1/2 teaspoon cayenne pepper

  • oil for frying

  • 4-5 baguettes, or other crusty vegan rolls

  • shredded letttuce

  • sliced tomatoes

  • sliced dill pickles

  • vegan mayo

  • hot sauce

  • old bay seasoning

Instructions:

  1. Remove tofu from package and drain. Wrap the tofu in a clean kitchen towel or some paper towels and place a few books, or a heavy pan on top. Let the tofu sit for 15 minutes to press out any extra water.

  2. Cut the tofu block in half, then cut halves into 1/2 inch strips. Using your hands, break off pieces of the strips to form little tofu nuggets.

  3. In a medium bowl, whisk together the yogurt and milk.

  4. In another, bowl whisk 1/2 cups of the starch and all of the seasonings.

  5. In another bowl, add the bread crumbs.

  6. First toss the tofu into the starch and seasoning mixture

  7. Next add the tofu to the milk and yogurt and stir. All of the liquid should be absorbed by the tofu, although it will be a sticky mess. Now sprinkle the remaining 1/4 cup of starch over the tofu and toss.

  8. Using your hands (I promise, it’s just easier) pick up a small handful of tofu and toss it around in the breadcrumbs until fully coated. You can use your hands to separate any tofu that got clumped together, sifting it though your fingers. Place coated tofu into a dish, and repeat until all of the tofu is coated.

  9. Heat a few inches of oil in a high sided skillet. I use my cast iron for this. While the oil is heating, place a wire cooling rack on top of a paper towel lined baking sheet. This is where you will place the finished tofu to cool.

  10. Once the oil is nice and hot, carefully add the tofu in small batches to the pan (you can poke a chopstick into the oil, and if tiny bubbles form around the stick, the oil is ready). Using a slotted spoon, keep the tofu moving around for a few minutes to make sure all of the sides get nice and crispy. Once tofu is browned and crispy, remove and place on a wire cooling rack. Repeat with remaining tofu. I like to sprinkle the finished tofu with some old bay . You don’t have to, but I’m a fan.

  11. Assemble sandwiches by slicing bread lengthwise. Spread mayo on each side of bread, add popcorn tofu, lettuce, tomatoes, and pickles. Drizzle with hot sauce and serve.

If you like this recipe, try these:

Vegan Fried Green Tomato Sandwich with Bacon and Mozzarella

Pulled Jackfruit Mexican Torta

Beyond Meatball Subs

Vegan Po’Boy with Popcorn Tofu

vegan po'boy with popcorn tofu

Pulled Jackfruit Mexican Torta

Pulled Jackfruit Mexican Torta on French Bread

We have some of the greatest neighbors and friends I could have ever hoped for, from a wide array of cultures. Typically when we get together with friends from our street, food is involved. Really, really good food. Our friends Lissi and Craig love food just as much as we do, and we often share recipes back and forth. They are not vegan, but have started adding more plant based meals into their rotation, and often challenge me to veganize things I would have never considered. Lissi was born and raised in Mexico, and she is constantly teaching me about her upbringing through food. Most recently she suggested I make a vegan version of a Mexican Torta using jackfruit. I had never had a torta, let alone had any idea what went on one, until she explained it. She told me she grew up going with her godparents in Juarez, to a place called Parque Burunda just to get tortas when she was a kid. They typically have meat, beans, mayo, avocado, and some kind of lettuce, tomato, pickled jalapeño combo on them. They are normally severed on a bolillo roll that is a lot like a french baguette. If you have a Mexican market near you, you should be able to find bolillo. If not, french bread works well too. You are looking for a bread with a crusty outside and soft inside. I honestly think the refried beans are what makes this sandwich. My love for sandwiches runs deep, and this sandwich is now on my top favorites. It is so flipping good, y’all!!! The jackfruit comes together fairly quickly, and is perfectly tender, seasoned with a spicy kick. We opted for a light slaw mix instead of lettuce for an added tangy crunch, and it works so well. So if you are clueless to a Mexican Torta like I was, then I can’t urge you enough to give this delicious sandwich a try. Lissi knows what she is doing in the kitchen, and has never once steered me wrong. I could not be more thankful for she and Craig, and the rest of our amazing neighbors, and all of the great meals we share together!

INGREDIENTS:

  • 4 - 6 Bolillo, or 2 sticks of french bread

  • 2 cans jackfruit in brine

  • 1 larger onion, sliced thinly

  • 1 small can green chilies

  • 2 teaspoons each, chili powder, cumin, smoked paprika, minced garlic

  • 1 teaspoon black pepper

  • 2 teaspoons vegetable better than bouillon

  • 1/2 cup water

  • 1 can vegan refried beans

  • 4 - 6 teaspoons vegan mayo

  • 2 avocados

  • Juice from 1 lime

EASY SLAW:

  • 3 cups chopped cabbage

  • 1/2 red onion thinly sliced

  • 1/3 cup chopped cilantro

  • juice from 1 lime

  • 1/2 jalapeño, seeded and finely diced

  • salt and pepper to taste,

Bolillo Roll

INSTRUCTIONS:

  1. Drain jackfruit and rinse. Shred the fruit between your fingers over a bowl, or chop with a knife. I find using your hands works more easily and quickly for shredding the jackfruit.

  2. Heat large pot or dutch oven over medium heat. Add a few teaspoons of oil. Once oil is hot add the onions and the can of chilies. Let the onions cook until translucent and soft.

  3. Add the shredded jackfruit to the pot along with the seasonings, lime juice, Better Than Bouillon, and water. Reduce the heat to low, and let the mixture simmer for 30 minutes with a lid on. If all of the liquid cooks down and it begins to seem dry, add a little more water and let it continue simmering.

  4. Prepare the slaw by mixing all of the ingredients in a large bowl. Salt and pepper to taste.

  5. To assemble the sandwiches, spread a teaspoon of mayo on one side of bun, spread a few tablespoons of beans on the other. Top with jackfruit, slaw, and slices of avocado. You can add extra cilantro if you like, and even slices of tomato or extra jalapeños.

Serves 4 - 6.

If you like this recipe, try these:

Open Faced Vegan Roast “Beef” Sandwich with Jackfruit

Vegan Mexican Street Corn (Elotes)

BBQ Jackfruit Sandwich

Pulled Jackfruit Mexican Torta cut in half.

spicy pulled jacfuit mexican torta topped with lime slaw, vegan mayo, refried beans, and avaocado.

Vegan Fried Green Tomato Sandwich with Bacon and Mozzarella

Fried green tomato and arugula sandwich on sourdough bread, cut in half.

The only thing I love more than a crispy fried green tomato, is a fried green tomato sandwich. We paired our perfect vegan fried green tomatoes, with our all mozzarella-like all purpose vegan cheese sauce, crispy vegan bacon, and tangy red pepper and garlic remoulade! This is one of my all time favorite summertime sandwiches!! Its tangy, creamy, crispy and perfect! Put it on a toasted grainy bread or try our Easy Vegan Sandwich Bread recipe! Either way you can’t go wrong!

INGREDIENTS:

INSTRUCTIONS:

preheat oven to 350 degrees

  1. If making the rice paper bacon, prepare according to directions, or cook store bought bacon and set aside.

  2. Prepare Vegan Fried Green Tomatoes according to directions.

  3. Prepare cheese sauce according to directions but allow it to get pretty thick. You want more of a soft mozzarella consistency vs a sauce. It will thicken as it cooks and cools.

  4. Spread the cheese on 4 pieces of bread. Place all 8 pieces of bread right on the top rack of your oven ( not on a pan) allowing it to toast for about 5 minutes. This will also reheat the cheese.

  5. Spread remoulade on the other slices of bread once you remove them from the oven.

  6. Place bacon on the cheese side of the bread, then top with 2 to 3 slices of fried green tomatoes, and arugula. Top teach sandwich with a remoulade covered piece of toast and serve.

If you like this recipe, try these:

Easy Vegan Sandwich Bread

BBQ Tofu Sandwich with Pickled Veggies

Open Faced Vegan Roast “Beef” Sandwich with

Jackfruit

Fried green tomato and arugula sandwich.

crispy fried green tomato sandwich with vegan mozzarella and roasted red pepper and garlic remoulade