In order to bring you the best organic produce, some ingredients may differ from those depicted.
New Orleans po'boys with cornmeal-crusted tofu and apple slaw
2 Servings, 870 Calories/Serving
Rich in flavor and texture, this hearty New Orleans po’boy is anything but poor. Our delicious plant-based version features lightly breaded tofu topped with a crisp-juicy slaw, tucked into crunchy ciabatta rolls.
In your bag
- 10 ounces Hodo organic firm tofu
- Sunbasket po’boy seasoning blend (cornmeal - whole wheat flour - celery seeds - sweet paprika - black pepper - ground mustard)
- 1 organic Fuji or other apple
- 1 head organic radicchio
- 1 organic Roma or other tomato
- Sunbasket vegan Caesar dressing (almond milk - cashew butter - lemon juice - Dijon mustard - capers - vegan Worcestershire - kosher salt - nutritional yeast - garlic - black pepper - onion powder)
- ½ teaspoon cayenne (optional)
- 2 ciabatta rolls
Calories 870, Total Fat 29g (45% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 1040mg (43% DV), Total Carb. 112g (37% DV), Fiber 18g (72% DV), Total Sugars 11g (Incl. 0g Added Sugars, 0% DV), Protein 39g
Contains: Tree Nuts (almond, cashew), 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.
Wash produce before use
Prep and cook the tofu
- Pat the tofu dry with paper towels; cut the tofu crosswise into 1-inch-thick slices.
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 into the seasoning blend again.
In a large frying pan over medium-high heat, warm 2 to 3 tablespoons oil until hot but not smoking. 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. Pour off all but 1 to 2 teaspoons oil from the pan. While the tofu is cooking, prep the apple slaw and tomato.
Make the apple slaw; prep the tomato
- Peel the apple, if desired; core and cut into matchsticks.
- Cut the radicchio into quarters lengthwise, then cut away any core; thinly slice the radicchio.
- Cut away the core from the tomato; cut the tomato crosswise into ¼-inch-thick slices for garnish.
In a medium bowl, stir together the vegan Caesar dressing and as much cayenne as you like. Add the apple and radicchio and toss to coat. Season to taste with salt and pepper.
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. Place the ciabatta, cut sides down, and cook until lightly browned, 3 to 4 minutes. Transfer to a plate.
Place the ciabatta bottoms, cut sides up, on individual plates and spoon on as much apple slaw as you like. Top each with the tofu and tomato. Close with the ciabatta tops and serve any remaining slaw on the side.
- Pat the tofu dry.
- Toss the tofu with seasonings.
- Measure the oil for cooking the tofu.
- Line a plate with paper towels.
- Help assemble the sandwiches.