Vegan Polenta Crusted Tofu Po' boy

We got rid of our Television last year in a bid to save our minds. We're not completely unscathed though, we do own a computer. A friend gave us a show to watch called Treme and we have managed to watch nearly three seasons in a month! I'm pretty sure someone eats a Po' boy in nearly every episode of this show so naturally, being obsessed with food I felt compelled to make one.

In this I use the vegan mayonnaise from my last post. If your not vegan you could just use a whole egg mayonnaise. And for coating the tofu i use white chia seeds again if your not vegan and you don't have any chia seeds just use an egg. And finally If you can't find any chipotle chile for the chipotle mayonnaise my mother in law came up wth the genius of useing a chile thats chared over an open flame on your burner and some smoked paprika. And you get very close to the real deal.

INGREDIENTS

makes 2

A french baguette I used a sourdough cut 2 lengths of approximately 23cm 

Crusted tofu

180g Tofu

2 Tbsp of white chia seeds

6 Tbsp water

1/4 Tsp of cayenne pepper

1/2 Tsp of smoked paprika

1/4 cup of polenta

pinch of salt
Coconut butter/oil to fry

Coleslaw

1 Carrot grated or julienned using a julienne peeler if you have one

1/8 Of a cabbage thinly sliced, a bread knife works well

1/2 A small fennel bulb thinly sliced
A handfull of flat leaf parsley roughly chopped

3 Tbsp of vegan mayonnaise

1 Tsp of dijon mustard

pinch of salt
1 Tbsp of poppy seeds

Chipotle Mayonnaise

4 Tbsp of vegan mayonnaise
Chipotle to taste
or
1 chilli
1/4 Tsp of smoked paprika

DIRECTIONS

Put all of the ingredients for the coleslaw together. Season to taste and set aside.
For the chipotle mayonnaise add chipotle to taste and set aside. Alternatively char a red chilli, holding it with tongs over a naked flame. Once the skin is blackened roughly chop and add to taste to the mayonnaise along with the smoked paprika and set aside.
Cut the tofu into slices that are roughly 1cm thick x 3.5cm wide x 10cm long Pat dry with a clean tea-towel. Mix together on a plate the polenta, cayenne pepper, smoked paprika and a pinch of salt. Blend the water and chia seeds for 30 seconds and place in a shallow bowl. Dip your tofu first into the chia seed mixture then into the polenta mixture and pan fry on medium heat in coconut butter/oil until golden on both sides. Assemble it all in your french bread and........

Enjoy!