Meatless Monday : Vegan Po Boy

There are many stories as to the origins of Po Boy, which is a sandwich traditionally made with seafood or roast beef. One story is that during a strike in the 1920s, in New Orleans which lasted four months, free sandwiches were given to ‘poor boys’. The sandwiches took on the name.  This vegan variation uses flavoured tofu and is just as tasty.  

Vegan Po Boy

Serves 2-3

You will need

2 wholemeal submarine rolls

450g pack tofu

3 tbsp tamari

1 ½ -2 tsp cajun seasoning

90g polenta flour

Olive oil spray

To serve

Shredded Romaine lettuce

Red onion slices

Tomato slices

Vegan mayo (optional)

Drain the tofu well blotting any remaining brine out with kitchen towel.  Cut into small cubes and place in a bowl with the tamari.  Stir and leave to marinate in the fridge for at least an hour.  

Mix the cajun seasoning and polenta flour, tip onto a non-stick baking tray and add the marinated tofu. Mix until all the tofu has a coating of the flavoured polenta.  Spray well with olive oil spray and pop in the oven at 200 degrees for around 15 minutes until the coating is beginning to crisp.  

Slice the submarine rolls lengthways and place the lettuce, tomato and onion on the lower slice. Add the cooked tofu and serve with vegan mayo if you wish.

Enjoy

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