• 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.

• 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.

• 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.

• 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.