Ingredients
Serves 4
TOFU FILLING
Remoulade
To serve
Method
- To prepare the tofu, place the tofu between pieces of paper towel, and then place a heavy object (perhaps a heavy pan or a few canned items) on top to press the liquid out of the tofu for at least 30 minutes.
- Preheat the oven to 190°C.
- Once the tofu is pressed, cut it into 2cm cubes. Then in a large bowl, combine the flour, semolina, salt, garlic powder, oregano, cayenne pepper, and black pepper. Add the tofu and toss well to coat all sides.
- Heat the olive oil in a large pan over medium heat. Shake off any excess spice rub from the tofu, then add the tofu to the pan and cook, turning regularly for 5 minutes, or until the tofu is beginning to brown. You may need to do this in batches. Remove the tofu from the heat and transfer to a lined oven tray. Bake for 15 minutes.
- Meanwhile, combine all the remoulade ingredients in a bowl, stir well, and set aside. Slice the baguettes lengthways, stopping short of cutting the bread completely in half – keep the top and bottom attached if you can.
- To Assemble each po’boy, smear a good dollop of the remoulade on both halves of a baguette. Line the bottom half with a few handfuls of the tofu (watch your fingers, it will still be hot!). Top with lettuce, tomatoes, and sliced pickles, then cut in half to serve.
