Fried Tofu Po Boy: Vegan Sunday Brunch, Episode 26

Happy Sunday!

Last night I had a going away party (5 days until Texas!), which meant really obnoxious private karaoke with a bunch of friends, far too much beer, and Mario: The Lost Levels until 4am.  Mike was passed out on the couch as his best friend and I conquered the game all the way up to level 8:3, which was a heroic feat – two stages from the end!  We’d never been that far before, not even sober.  But then there was this impossible jump, and I really wanted ramen but all our friend had was vegan chicken that I ate in the morning, and…I digress.

The point of my story is that I’ve been doing some major-league chilling today, and Mike took care of the entirety of brunch.  Which is another way of saying that I’m awesomely spoiled, especially because he made fried tofu po boy sandwiches.  Turns out they’re perfect post-hootenanny food – lots of carbs (bread!), tofu (deep-fried goodness!), and some vegetables in the form of coleslaw (still counts!).

Mike seasoned the tofu with things like kelp powder and soy sauce to evoke a “fishy” flavor, since po boys are usually a Louisiana seafood thing, and then the ‘fu was battered and deep-fried to crispy perfection.  These are best enjoyed immediately (the crispness of the batter wears off quickly), and though deep-fried is best, marinated and pan-fried tofu would probably be pretty good here too.

Fried Tofu Po Boy
Makes 4 sandwiches

For the tofu:

1 block extra-firm tofu, cut into 1/2-inch to 1-inch squares
2 tablespoons soy sauce
1 tablespoon fresh lemon juice
1 tablespoon kelp powder
1 teaspoon Old Bay seasoning

4 tablespoons flour
2 teaspoons Old Bay seasoning
2 teaspoons paprika
Pinch salt
1/2 cup club soda
A little non-dairy milk, for consistency (fairly thick and gloopy)

For the coleslaw:

2 cups coleslaw mix (or shredded green cabbage and carrot equal to 2 cups)
2 large dill pickles, chopped
4 tablespoons vegan mayo (Vegennaise is the best)
1 tablespoon fresh lemon juice
1 tablespoon non-dairy milk
2 teaspoons garlic powder
1 teaspoon pepper
Pinch salt

To assemble:

2 long baguettes, halved and sliced down the middle to make 4 sandwiches
Coleslaw (about 1/2 cup per sandwich)
Fried tofu (6 or 7 pieces per sandwich)
Mustard and hot sauce (like Sriracha), to taste


1. For the tofu: combine the tofu, soy sauce, lemon juice, kelp and Old Bay in a bowl or container, and allow it to marinade for an hour, or overnight if you’re forward-thinking.

2. Heat 3 inches of neutral oil in a large pot to around 375 F.  While the oil is heating, make the tofu frying batter: In a medium bowl, mix the flour, Old Bay, paprika and salt.  Add the club soda and a little milk and stir until smooth.  Dredge the tofu in the batter and fry 6-8 tofu pieces at a time for 2-3 minutes, until golden. Set the fried tofu on a paper towel to drain.

3. Make the coleslaw: Combine all ingredients in a medium bowl.

4. To assemble: Spread a layer of coleslaw on the baguette, followed by the fried tofu, mustard and hot sauce.

Check out that fried tofu perfection.

Serve this up with pickles, and if you’re feeling really hungry it would be great with a plate of fries or hashbrowns.

Sadly, this marks the last Vegan Sunday Brunch that Mike and I get to enjoy in each other’s physical company for a long, long time.  Our brunches will continue to live on, though, even if they’re enjoyed via Skype.  Thanks for that, modern technology!

Hope you’ve had a great weekend, and I’ll see you guys tomorrow on the last day of the year!

  • xvavaveganx

    Awww that sounds like such a fun time!! Looks like you and your friends really had a great time and I'm so glad that you a great send off! Your brunch also looks amazing and like a perfect way to soak up the alcohol still in your system 🙂 That looks and sounds so delicious and it's nice to know that you and Mike will still enjoy Sunday brunch together via skype. So crazy how quickly it's coming up! I'm so excited for you!

    Happy New Year!

  • Allysia

    So much fun! And so much beer… and I know, the time is flying by at warp speed, which is good and bad – I'm excited, but I'm going to miss Michael!

  • Hannah

    This looks amazing, of course, but the best thing about this post is KARAOKE OH I LOVE KARAOKE! Except I haven't done it since Japan in 2006. must. karaoke. again. soon.

    Enjoy your last few days, wheee!

  • Allysia

    Yeah, karaoke is pretty badass! Though Mario is definitely up there on the list. 🙂

  • Kari

    This looks amazing – I think I could eat it at any time and not get sick of it!

  • Jennifer

    New reader of your blog! Awesome pics! I'm following now, too!

  • Allysia

    I definitely ate it for every meal on Sunday without getting sick of it. 🙂

  • Allysia

    Groovy, thanks Jennifer!

  • Jolene – EverydayFoodie

    I'm sad we had to miss your going away party 🙁 I can't wait to follow your adventures when you are in Austin.

    I have never had a po boy, but we plan on getting our fill in New Orleans this spring – should be a tasty time!!!

  • Jolene – EverydayFoodie

    P.S. Happy New Year to you and Mike!!!!!!

  • Allysia

    I've never been to NO, but I'll be pretty close proximity-wise. Probably won't have time to visit though!

  • Joey

    Oh boy do I love the brunch posts. And deep fried brunch posts are the best kind. Deep fried brunch posts? That's a whole new level of awesome. Like 8.3 maybe?

  • Allysia

    Whoa there, that's pretty high up on the awesome scale! But you're very right, ha ha. 🙂

  • Erin

    I know you already know this, but you are super duper lucky to have a boyfriend who will make you such amazing food! Also, while you're in Austin, try the tofu po'boy from Wheatsville Coop. I had it while I was briefly there a few weeks ago and it was reeeally good.

  • Allysia

    I am so lucky, eh? 🙂 Just too bad I couldn't pack him in a bag and bring him to Austin with me. And thanks for the tip, I'll mark it down on my food map! 🙂