Tofu Po'boy

Tofu Po'boy
4.5 from 2 ratings
A good dose of hot sauce and a quality baguette — with a crisp outside and fluffy center — are what bring this sandwich into the po'boy family, even when you're skipping the meat or fried seafood found on the versions in Louisiana. The meatiness of the firm tofu makes it a delicious substitute, even for carnivores. This recipe offers a little spice with a nice grilled flavor; certainly a dish to add to your next warm summer evening with friends. -Lindsey Compton This recipe was originally published in The Chicago Tribune. 
Prep Time
Cook Time
Total time: 1.65 hours
  • 1 pound extra-firm tofu
  • 1/2 cup white wine
  • 1/4 cup soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon fresh basil, minced (or 1 teaspoon dried)
  • 1/2 teaspoon crushed black pepper
  • 1 long baguette or 4 small baguettes
  • 1 to 2 cup kimchee
  • sriracha sauce
  • sliced tomatoes
  • fresh basil leaves
  1. Place 1 pound tofu between two plates; weight with a heavy can. Let rest in sink, 1 hour. Pour off exuded water. Slice block into 4 pieces. Mix 1/2 cup wine, 1/4 cup soy sauce, 1 tablespoon sesame oil, 1 tablespoon basil and 1/2 teaspoon black pepper in a small bowl. Pour marinade over tofu; let stand, 1 hour or up to 24 hours.
  2. Place tofu pieces and the marinade in a baking dish; bake in a 400-degree oven, 10 minutes. Turn tofu pieces over; bake, 5 minutes. Remove tofu from oven; allow to cool.
  3. Cut 1 long baguette into four 4-inch lengths or use individual baguettes; slice the bread open lengthwise. Pull some of the bread out to create a shallow well to hold the filling.
  4. Reheat tofu on a hot grill, to create grill marks and heat through, no more than 5 minutes. Place tofu in baguettes. Top with 1 to 2 cups kimchee; drizzle with Sriracha sauce. Garnish with tomato and basil.