Rob’s Tofu Po’ Boys

TheNorthFace athlete Rob Krar takes nutrition seriously, and this is a serious recipe!  You’re definitely going to want to check out the full instructions on his wife Christina’s blog here.

Step 1:

Slaw Dressing

  • About 1/4 cup vegenaise
  • A splash of milk or nondairy milk
  • 1 tablespoon lemon juice
  • Salt to taste
  • Pepper
  • Mustard Powder


  • 1 carrot shredded
  • 4 cups purple cabbage chopped finely
  • Generous pinch of dried dill
  1. Mix the dressing in a medium bowl
  2. Add the carrot and cabbage
  3. Mix and set aside

Step 2:

For The Batter

  • 3/4 cup cornmeal
  • A couple tablespoons chili powder
  • Large pinch of cumin
  • Dash of cayenne
  • Salt to taste

Mix ingredients with a fork in a bowl

  • 1 cup milk of your choice
  • Couple tablespoons cornstarch

Mix these two with a fork in a bowl

The Tofu

1 1lb block of tofu cut into triangles ( cut block into 6-10 slices and then cut each slice in half diagonally)

  1. Heat oil in a large frying pan ( I use a cast iron skillet)
  2. Dip each piece of tofu into the milk mixture and then drop it into the cornmeal to coat
    1. Tip:  It really helps to use one hand for the milk mixture and the other for the cornmeal
  3. Place tofu in skillet – you will probably need to do two batches, fry for 2-4 minutes until golden. Flip and fry the other side until golden 2-3 minutes
  4. Remove tofu to a paper towel lined plate to drain, these crunchy pieces are so good!Fried Tofu

Step 3  (while 1st batch of tofu is frying, I promise you are almost done!):

  • 2-3 chipotle peppers from  a can with a bit of the sauce
  • 1/2 – 1 cup of vegenaise depending on how spicy you want your mayo
  1. Put it all in the blender and turn it on, that’s it!

Step 4 (while second batch of tofu is frying):

  1. Slice a few dill pickles
  2. Cut the baguette in half and then split into two hoagie-like rolls ( or just buy some big rolls!)

Step 5:

Time to put it altogether –

  1. Slather both sides with the mayo
  2. Line up 3-4 pieces of tofu
  3. Top with a generous scoop of the coleslaw and slices of pickles

If this has your head swimming I promise it isn’t so bad!  This sandwich is best made when you have plenty of time to leisurely cook away in the kitchen.  If you like it enough to make more than once (and you will!) it soon becomes much less intimidating, I can whip this up by memory I have made it so many times.  Enjoy!

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