Recipe courtesy of Yumtown

To' Boy Sandwich

  • Level: Intermediate
  • Total: 1 hr 30 min
  • Active: 50 min
  • Yield: 2 servings
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Vegan Remoulade:

1/4 cup blended oil

2 tablespoons capers 

1 tablespoon hot sauce such as Crystal

1 tablespoon lemon juice 

1 tablespoon mustard 

1/2 teaspoon paprika 

1 package silken tofu 

1/4 red onion 

Salt and pepper

To' Boy:

1 bunch collard greens, stemmed, leaves cut into 2-inch pieces

1 cup beer 

1/2 cup apple cider vinegar 

Red chile flakes

Salt and pepper

4 ounces button mushrooms 

2 to 3 tablespoons balsamic vinegar 

2 to 3 tablespoons soy sauce 

2 to 3 tablespoons olive oil 

4 ounces white onion, thinly sliced 

Hot sauce such as Crystal, to coat onion 

Canola oil, for frying 

1 cup cornmeal 

1 cup flour 

1 tablespoon Cajun spice mix 

1 block tofu, cut lengthwise into 4 slices

2 short French rolls 

1 tomato, cut into thin half-moon slices 


  1. Preheat the oven to 375 degrees F.
  2. For the remoulade: Combine the oil, capers, hot sauce, lemon juice, mustard, paprika, tofu and red onion in a food processor and process until smooth. Add water to thin out as needed. Season with salt and pepper and refrigerate. Yields about 2 cups of remoulade.
  3. For the to'boy: Combine the collard greens, beer and cider vinegar in a large, high-sided skillet or Dutch oven. Sprinkle with salt, pepper and chile flakes. Bring to a boil over high heat, cover and transfer to the oven. Braise until tender, about 30 minutes.
  4. Toss the mushrooms in a bowl with the balsamic vinegar, soy sauce and olive oil. Roast the mushrooms on a baking sheet until golden brown, about 10 minutes.
  5. In a small bowl, combine the white onions and just enough hot sauce to soak them. Set aside.
  6. Heat the oil in a deep fryer or deep-sided skillet to 350 degrees F.
  7. Mix the cornmeal, flour and Cajun spice mix in a bowl. Dredge the tofu slices in the cornmeal mixture and fry them until golden brown, about 5 minutes. Drain on paper towels.
  8. Split the rolls and spread remoulade on both sides. Layer with tomato slices, soaked onions, collards, mushrooms and fried tofu. Then enjoy tout suite!