New Orleans po' boy sandwiches with cornmeal-crusted tofu and cabbage slaw

In order to bring you the best organic produce, some ingredients may differ from those depicted.

New Orleans po' boy sandwiches with cornmeal-crusted tofu and cabbage slaw

20-Minute Meal

New Orleans po' boy sandwiches with cornmeal-crusted tofu and cabbage slaw

Dairy-Free, Vegan, Protein Plus

2 Servings, 820 Calories/Serving

20 Minutes

This vegan riff on the beloved New Orleans–style sandwich, served with a crunchy cabbage and pickled onion slaw, brings flavors of the Big Easy home for a satisfying, two-napkin supper.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic red onion
  • 1 tablespoon red wine vinegar
  • 10 ounces Hodo Soy organic firm tofu
  • Sunbasket po’ boy seasoning blend (cornmeal - whole wheat flour - celery seeds - sweet paprika - black pepper - ground mustard)
  • 2 ciabatta rolls
  • 1 organic Roma or other tomato
  • Sunbasket vegan Caesar dressing (almond milk - cashew butter - fresh lemon juice - Dijon mustard - capers - vegan Worcestershire - kosher salt - nutritional yeast - fresh garlic - black pepper - onion powder)
  • ½ teaspoon cayenne (optional)
  • 6 ounces organic shredded green or other cabbage

Nutrition per serving

Calories 820, Total Fat 27g (35% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 940mg (41% DV), Total Carb. 101g (37% DV), Fiber 18g (64% DV), Total Sugars 11g (Incl. 0g Added Sugars, 0% DV), Protein 47g
Contains: Tree Nuts, Wheat, Soybeans

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Pickle the onion

  • Peel and thinly slice enough onion to measure ¾ cup [1½ cups].
In a small bowl, combine the onion and red wine vinegar. Season with salt and pepper and toss to coat. Let stand, stirring occasionally, while you prepare the rest of the meal.


Prep and cook the tofu

  • Pat the tofu dry with paper towels; cut the tofu into 1-inch cubes.
In a medium bowl, add the po’ boy seasoning blend, season generously with salt and pepper, and stir to combine. Add the tofu and toss to coat. Transfer to a plate. Press any uncoated tofu cubes into the seasoning blend again.
In a large frying pan over medium-high heat, warm 2 to 3 tablespoons [3 to 4 TBL] oil until hot but not smoking. Working in batches if needed, add the tofu and cook, turning occasionally, until lightly browned and crisp, 6 to 8 minutes. Transfer to a paper-towel-lined plate and season with salt and pepper. Add more oil between batches if needed. Pour off all but 1 teaspoon oil from the pan.


Toast the ciabatta

  • Cut the ciabatta in half horizontally, leaving a long side intact.
In the same pan used for the tofu, warm the residual oil over medium-high heat until hot but not smoking. Working in batches if needed, place the ciabatta, cut sides down, and cook until lightly browned, 3 to 4 minutes. Transfer to a plate.
While the ciabatta toasts, prepare the tomato and the slaw.


Prep the tomato; make the cabbage slaw

  • Cut away the core from the tomato; cut the tomato crosswise into ¼-inch-thick slices.
In a medium bowl, stir together the vegan Caesar dressing and as much cayenne as you like. Using a slotted spoon, transfer the pickled onion to the bowl, add the cabbage, and toss to coat. Season to taste with salt and pepper.


Transfer the ciabatta, cut sides up, to individual plates. Top with the tomato, as much slaw as you like, and the tofu. Serve any remaining slaw on the side.
Kids Can!
  • Stir the pickled onion.
  • Pat the tofu dry.
  • Toss the tofu with seasonings.
  • Toss the slaw.
  • Assemble their sandwiches.