There are 3 things I love: tofu, putting slaw on sandwiches and anything Buffalo-flavored. I have said it before and I’ll say it again: I would eat my shoe if it had Buffalo sauce on it. Over the years, I have made and posted the recipes for:
Buffalo Tofu Fries
Buffalo Lentil Burger
“Chicken-Fried” Seitan Steak with Buffalo Vinaigrette
Buffalo Tempeh Meatballs
Roasted Buffalo Cauliflower Bites
Buffalo Soy Curls
And when it comes to po’ boy sandwiches, I have made my
Tempeh “Fish” Po’ Boys
which also happen to be topped with slaw. I was inspired by a recipe I saw on One Green Planet where I write articles almost daily. It was for a Grilled Buffalo Tofu Po’ Boy and it looked amazing. It didn’t take long for me to make my own version of this sandwich and it was incredible.
The tofu is pan-fried until it is crispy and delicious. The slaw has apples and carrots and while I usually prefer slaws with vinaigrette, this needed to have mayo to balance the hot sauce. Yes, the Buffalo hot sauce that I love so much! It’s vegan and gluten-free if you use gluten-free bread.
Together, the tofu, the slaw and the Buffalo sauce is a trifecta. This is one of the best sandwiches I have ever made. I’m off to see what else I can cover in Buffalo sauce. Enjoy!
Buffalo Tofu Po’ Boy
Makes 2 sandwiches
GF if using gluten-free bread
For the Apple Slaw
½ head green cabbage, shredded
2 large carrots, julienned
2 apples, cut into matchsticks
¼ cup vegan mayo
1 Tbs. apple cider vinegar
1 Tbs. agave nectar or sugar
Kosher salt and black pepper to taste
For the Buffalo Tofu
1 block extra-firm tofu, pressed and drained
½ cup chickpea flour
Salt and pepper
2 tsp. garlic powder
1 Tbs. onion powder
2 tsp. dried parsley
2 Tbs. vegetable oil
1/3 cup hot sauce
4 Tbs. vegan butter, melted
1 Tbs. agave nectar
2 hoagie rolls or heroes
To make the slaw: Toss the cabbage, carrots and apples in a large bowl. Add the dressing to the shredded cabbage and carrots, toss to coat and refrigerate for a few hours before serving. This helps the cabbage to break down and become softer while the flavors marry and intensify.
To make the Buffalo Tofu: Cut the tofu block in half width-wise and then cut each half into 3 slices for a total of 6 slices. On a shallow plate, add the flour and the spices. Coat the tofu slices with the seasoned flour.
Heat the oil in a large pan over medium-high heat. Shake off the excess flour from the tofu and cook the slices in batches in the pan until they are browned and crispy. This might take about 4-5 minutes per side. The 2nd batch will cook faster since the pan and the oil will be hotter.
While the tofu slices are cooking, combine the hot sauce, vegan butter and agave in a small saucepan and cook over low heat, whisking, until the butter has melted. Transfer the Buffalo sauce to a shallow bowl.
When the tofu slices are cooked, reduce the heat to low and transfer the tofu to the hot sauce mixture and toss to coat. Return the tofu to the hot pan for just a minute or two to set the sauce onto the tofu.
Assemble the po’ boys by placing 3 slices of Buffalo tofu onto the bread. Top with the apple slaw.
The “V” Word: Say it. Eat it. Live it.
- For the Apple Slaw
- ½ head green cabbage, shredded
- 2 large carrots, julienned
- 2 apples, cut into matchsticks
- ¼ cup vegan mayo
- 1 Tbs. apple cider vinegar
- 1 Tbs. agave nectar or sugar
- Kosher salt and black pepper to taste
- For the Buffalo Tofu
- 1 block extra-firm tofu, pressed and drained
- ½ cup chickpea flour
- Salt and pepper
- 2 tsp. garlic powder
- 1 Tbs. onion powder
- 2 tsp. dried parsley
- 2 Tbs. vegetable oil
- ⅓ cup hot sauce
- 4 Tbs. vegan butter, melted
- 1 Tbs. agave nectar
- 2 hoagie rolls or heroes
- To make the slaw: Toss the cabbage, carrots and apples in a large bowl. Add the dressing to the shredded cabbage and carrots, toss to coat and refrigerate for a few hours before serving. This helps the cabbage to break down and become softer while the flavors marry and intensify.
- To make the Buffalo Tofu: Cut the tofu block in half width-wise and then cut each half into 3 slices for a total of 6 slices. On a shallow plate, add the flour and the spices. Coat the tofu slices with the seasoned flour.
- Heat the oil in a large pan over medium-high heat. Shake off the excess flour from the tofu and cook the slices in batches in the pan until they are browned and crispy. This might take about 4-5 minutes per side. The 2nd batch will cook faster since the pan and the oil will be hotter.
- While the tofu slices are cooking, combine the hot sauce, vegan butter and agave in a small saucepan and cook over low heat, whisking, until the butter has melted. Transfer the Buffalo sauce to a shallow bowl.
- When the tofu slices are cooked, reduce the heat to low and transfer the tofu to the hot sauce mixture and toss to coat. Return the tofu to the hot pan for just a minute or two to set the sauce onto the tofu.
- Assemble the po’ boys by placing 3 slices of Buffalo tofu onto the bread. Top with the apple slaw.
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