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Chile Cornmeal Crusted Tofu Po’Boy Sandwiches

September 30, 2011 Recipes 2 Comments

Date: Friday, September 30, 2011

Gaithersburg, MD

Chile Cornmeal Crusted Tofu Po’Boy Sandwiches By:  Jennifer Whelan

This recipe may not sound that appealing to meat eaters, but the crispy tofu, spicy mayo, and fresh baguette all combine into a fantastic sandwich that will please just about anyone.

I served this to my family when we first started eating vegan and it has been a favorite staple ever since.
My older son’s friends gave it a try and cleaned their plates.
Hope you like it!

Ingredients:

Canola or vegetable oil for frying

For the tofu:
1 lb. extra firm tofu, drained and pressed
2 Tbsp. cornstarch
1-cup cornmeal
2 Tbsp. Chile powder
1/4 tsp. cayenne
1 tsp. cumin
1 Tbsp. grated lime zest
1 1/2 tsp. salt

For the chipotle mayonnaise:
1 1/2 c. vegan or regular mayonnaise
1-2 canned chipotle chilies in adobo sauce (use more or less depending on your spicy tolerance)

To serve:
2 baguettes
Lettuce
Tomato slices

How to Prepare:

To press the tofu, wrap in a clean dishtowel or many paper towels and?place a heavy object (such as a cast iron pan) on top to press out excess water.

Slice the tofu widthwise into ten slices, then cut each?of those slices in half diagonally to make triangles.

Combine the milk and cornstarch in a shallow bowl.  Whisk until the?cornstarch is dissolved.

In another shallow bowl, combine all the dry ingredients. Heat about 1/4 inch of oil in a deep skillet over medium-high heat until hot.

Dip each triangle first into the? milk-cornstarch mixture, then into the dry cornmeal-spice mixture to?coat.

Make sure it is coated evenly on both sides.

Fry in the oil for? 3-5 minutes, then flip and fry on the other side for about 2-3 minutes until crispy.

Cover a plate with a paper towel and place cooked slices?on the plate to drain off the excess oil.

To prepare the mayonnaise, slice the chile(s) and remove the seeds.

Chop finely and add to the mayonnaise.  Stir to combine.  You can add some of the adobo sauce for a little extra flavor.

To assemble the sandwiches, cut the baguette into 3-4 segments.  Slice each segment open. Spread some mayonnaise on each half and fill with tofu slices, tomato and lettuce.

Enjoy !

The recipe is from Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero.

Currently there are "2 comments" on this Article:

  1. Just concerning every one of the things you mention is supprisingly true and it makes me deliberate the reason why I had not looked by this with this light more willingly than. This piece correctly did turn the light proceeding on behalf of me personally as far as this specific matter goes. Then again on this time there is really one exact copy I am not in truth exceedingly comfortable with and while I endeavor to reconcile that with the central theme of the position, allow me see emphatically what all the rest of the visitors have to point out.Well done.

  2. lownbrow says:

    These are the best tasting sandwiches ever! As a vegan thought I might be biased but all non-vegans we serve them to flip out as well.
    Delicious!

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