Buffalo Tofu Po' Boy
Author: 
Recipe type: Sandwich
Cuisine: American
 
Ingredients
  • For the Apple Slaw
  • ½ head green cabbage, shredded
  • 2 large carrots, julienned
  • 2 apples, cut into matchsticks
  • ¼ cup vegan mayo
  • 1 Tbs. apple cider vinegar
  • 1 Tbs. agave nectar or sugar
  • Kosher salt and black pepper to taste
  • For the Buffalo Tofu
  • 1 block extra-firm tofu, pressed and drained
  • ½ cup chickpea flour
  • Salt and pepper
  • 2 tsp. garlic powder
  • 1 Tbs. onion powder
  • 2 tsp. dried parsley
  • 2 Tbs. vegetable oil
  • ⅓ cup hot sauce
  • 4 Tbs. vegan butter, melted
  • 1 Tbs. agave nectar
  • 2 hoagie rolls or heroes
Instructions
  1. To make the slaw: Toss the cabbage, carrots and apples in a large bowl. Add the dressing to the shredded cabbage and carrots, toss to coat and refrigerate for a few hours before serving. This helps the cabbage to break down and become softer while the flavors marry and intensify.
  2. To make the Buffalo Tofu: Cut the tofu block in half width-wise and then cut each half into 3 slices for a total of 6 slices. On a shallow plate, add the flour and the spices. Coat the tofu slices with the seasoned flour.
  3. Heat the oil in a large pan over medium-high heat. Shake off the excess flour from the tofu and cook the slices in batches in the pan until they are browned and crispy. This might take about 4-5 minutes per side. The 2nd batch will cook faster since the pan and the oil will be hotter.
  4. While the tofu slices are cooking, combine the hot sauce, vegan butter and agave in a small saucepan and cook over low heat, whisking, until the butter has melted. Transfer the Buffalo sauce to a shallow bowl.
  5. When the tofu slices are cooked, reduce the heat to low and transfer the tofu to the hot sauce mixture and toss to coat. Return the tofu to the hot pan for just a minute or two to set the sauce onto the tofu.
  6. Assemble the po’ boys by placing 3 slices of Buffalo tofu onto the bread. Top with the apple slaw.
Recipe by The "V" Word at http://thevword.net/2014/11/buffalo-tofu-po-boy.html