Barbecue Tofu Po'Boys
- 1 (14.0-ounce) package extra-firm tofu, drained and cut into 8 slices
- 1/2 cup prepared barbecue sauce
- 4 hoagie rolls or 4 (5-inch) pieces of French baguette, split
- 2 tablespoons canola oil
- 1 large white onion, halved and sliced thinly
- fine sea salt
- 3/4 teaspoon Cajun seasoning
- 2 tablespoons garlic mayonnaise or regular mayonnaise
- 4 lettuce leaves
- 1 tomato, sliced
- Pickle slices (optional)
Preheat the oven to 375°F. Spray a 9x13-inch baking dish with spray oil.
Press tofu gently with paper towels to remove excess water.
Slice into 8 pieces and transfer to the baking dish.
Rub or brush with barbecue sauce and bake until firm and lightly browned, about 30 minutes.
Wrap rolls in foil and heat in the hot oven for last 10 minutes of cooking tofu.
Meanwhile, heat oil in a large skillet over medium heat.
Add onion and salt; cook until just beginning to brown, 6 to 7 minutes.
Cover the skillet, lower the heat and continue to cook, stirring occasionally, until onion is browned and meltingly tender, about 10 minutes more.
Stir in Cajun seasoning.
Open hot rolls and spread with mayonnaise. Stuff with tofu, onions, lettuce, tomato and pickle, if using.
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- 1 (14.0-ounce) package extra-firm tofu, drained and cut into 8 slices
- 1/2 cup prepared barbecue sauce
- 4 hoagie rolls or 4 (5-inch) pieces of French baguette, split
- 2 tablespoons canola oil
- 1 large white onion, halved and sliced thinly
- fine sea salt
- 3/4 teaspoon Cajun seasoning
- 2 tablespoons garlic mayonnaise or regular mayonnaise
- 4 lettuce leaves
- 1 tomato, sliced
- Pickle slices (optional)