I need to admit right off the bat that I didn’t make the chipotle mayo or the coleslaw that goes with this recipe. Actually, the only thing I made was the cornmeal crusted tofu and then I added on the suggested sliced pickles… While the tofu was awesome (this coming from someone who doesn’t tend to like tofu) One bite and it was quite obvious why the mayo and coleslaw were added. It’s quite dry… even when loaded with pickles. I do recommend this recipe though (Scott & I both really enjoyed the tofu) but definatly slather on a moist condiment to go with it (I used mustard since I was in a pinch). Btw, those buns pictured are splet buns. They’re deeeelicious.
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I’ve had my eye on that cornmeal crusted tofu from VCon but haven’t made it yet! WIll have to try it one of these days!
Yay, the comment section is working for me again!
Sorry the tofu sandwich was dry…it sure does look good, though!
I’ve been meaning to make this, but it’s tough getting around to everything on my recipe wish list since I’m cooking for one. I can’t remember if I told you that I substitute Wildwood plain yogurt for mayo in recipes. It’s a bit thinner, but much healthier.
I’ve yet to make those, but now I know I should. I’d make the extras though cause I’m a sucker for a good sauce!
This is on the top of my list of things to make from vcon!! That looks great! And I just received your e-cookbook!! I am so excited to make everything in it…all of the recipes sound soooo good!
congrats!
That tofu looks so good and so crispy!
I agree with you, I made this recipe a while ago and it was dry! The flavors were amazing but next time I will need a condiment to go with it.
This was the first recipe I made when I got Vcon. That tofu is pretty awesome. For the po’ boys I didn’t make the coleslaw or the mayo (though chipotle mayo sounds great). Instead, I made the green pumpkin seed mole, which is like a combination of a thick pesto and a hummus, but SO good. I spread that on both sides of the bread, and topped one half with the tofu, pickles, lettuce, tomato and red onion. I cut each HUGE (foot long) sandwich in half and wrapped them up for us to eat for lunch for several days. The mole really did it. I admit I made more tofu than the recipe called for and cut the tofu up small, so I also ate some by heating it up and dipping it in BBQ sauce - like vegan chick’n nuggets.