I don’t know how many of you are in California, but this summer is bumming me out! Ever since I’ve been back from the South, it’s been gloomy and cold! In some ways, however, it’s been a blessing as I now have a ton of time to cook with no distractions (like the beach)… which is nice because then I’ll be able to have some recipes pop up while I’m in Baja for two weeks (because I won’t be doing any blogging while I’m down there).
Ever since New Orleans I’ve been reminiscing about all of the delicious food and thinking about ways to make it a little bit greener. While I was there, my mom and I went out for po’ boys, however, as I said before, the BP oil spill in the gulf has made a lot of the seafood disappear from New Orleans. Our search for po’ boys took us to a couple of different shops before we finally found a place that still had the catfish and oyster po’ boys on their menu. They were deliciously crispy and oozing with goodness. Because of the oil spill disaster, and the overfishing problem that already exists, I decided to redo this Southern favorite with a tofu vegan version. It was super delicious and I really hope that you enjoy it as much as I did! In this recipe I used a great spice blend that I actually bought in New Orleans. Since I’m doubting you have it in your spice rack, a good alternative would be a mixture of cayenne pepper, garlic powder, allspice, and dried thyme.
New Orleans Style Tofu Po’ Boy
- 1/2 pack Extra Firm Tofu, sliced in triangles and down the middle, drained, and pressed (place a heavy book on top of the tofu until excess liquid comes out)
- 1/2 cup Soy Milk
- 1 tbsp. Cornstarch
- 1 tsp. Lime Juice
- 1/2 cup Cornmeal
- 3 tbsp. Joe’s Stuff (or mix of spices shown above)
- Salt and Pepper, to taste
- Coleslaw, recipe below
- Bread of choice
While the tofu is being pressed, mix the soy milk, cornstarch, and lime juice in one bowl and the cornmeal, Joe’s Stuff, and salt and pepper in another bowl. Once the tofu is pressed, heat oil in a pan and dredge the tofu slices in the wet mix first then the dry mix. Heat for about 3 minutes a side, or until golden brown. Top the bread with the tofu and coleslaw and enjoy a vegan take on a New Orleans classic.
- 1/2 cup Cabbage, shredded
- 1/3 Carrot, shredded
- 2 tbsp. Vegenaise
- 1 tbsp. Joe’s Stuff (or mix of spices shown above)
- 1 tsp. Dried Mustard
- 1 tbsp. Lemon Juice
Mix ingredients together. (If you like a sweeter coleslaw, I recommend adding agave nectar to sweeten it up).
Here’s a picture of Joe’s Stuff (since I’m obviously obsessed) 🙂
- A completely vegan take on a normally heavy-on-the meat/animal byproducts recipe.
- Making your own coleslaw means picking your own ingredients–>organic, local products anyone?
- You save a lot of food miles if you make New Orleans classics at home instead of going there to try them. (Though I’m not one to talk).
- This isn’t an eco-benefit, however, this Po’ Boy recipe is about as healthy as Po’ Boy recipes come. Most times, going green means getting healthy!