Blackened Tempeh Po'Boy with Creole Remoulade

Prep: 35 mins | Cook: 25 mins | Total: 60 mins
Type: Vegan | Spice Level: 🌶🌶 Medium
Servings: 4 | Est. Cost: $16 - $18

Love at First Bite

This one starts with tempeh simmered low and slow in a garlic-and-bay-scented broth, softening its edge before it ever hits the blackening spice. A char-crusted sear locks in smoky heat, while a crispy fried green tomato slice adds a Southern crunch most po'boys never think to include. Sharp, quick-pickled red onions cut through the richness, and a Creole remoulade loaded with capers, cornichons, and fresh herbs brings a tangy, briny finish to every bite. Piled onto a toasted, garlic-buttered roll, this sandwich turns a New Orleans classic into something worth remembering.

Origin Story

The po'boy traces its roots to 1929 New Orleans, born out of a streetcar workers' strike when two brothers began serving free sandwiches to the "poor boys" walking the picket lines. Blackening as a technique rose to national fame in the 1980s through Louisiana chef Paul Prudhomme, who charred fish and meat in a scorching hot cast iron skillet coated in bold Creole spice. This recipe honors both traditions, bringing the smoky heat of blackening to plant-based tempeh while dressing it up with the kind of thoughtful, elevated touches a real New Orleans kitchen takes pride in.

Ingredients

Ingredients:

• 2 (8-ounce) packages tempeh, sliced into 1/4-inch cutlets

• 3 cups vegetable broth

• 2 bay leaves

• 4 cloves garlic, smashed

• 1 tablespoon smoked paprika

• 2 teaspoons dried thyme

• 2 teaspoons dried oregano

• 1 teaspoon cayenne pepper

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon brown sugar

• 1/2 teaspoon black pepper

• 1/2 teaspoon salt

• 1 cup unsweetened oat milk

• 1 tablespoon apple cider vinegar

• 3 tablespoons vegan butter, plus 2 tablespoons softened for the rolls

• 2 tablespoons neutral oil

• 2 large green tomatoes, sliced into 1/4-inch rounds

• 1/2 cup cornmeal

• 1/2 cup all-purpose flour

• 1 small red onion, thinly sliced

• 1/2 cup rice vinegar

• 1 tablespoon sugar

• 1/2 teaspoon salt

• 3/4 cup vegan mayo

• 1 tablespoon Creole mustard

• 1 tablespoon capers, chopped

• 2 tablespoons cornichons, chopped

• 1 tablespoon fresh dill, chopped

• 1 teaspoon lemon zest

• 1 teaspoon hot sauce

• 4 crusty French-style hoagie rolls

• 2 cloves garlic, minced

• 2 cups shredded butter lettuce

Substitutions

• Tempeh: Sub extra-firm tofu, pressed and sliced, for a milder flavor and softer texture.

• Green tomatoes: Sub firm zucchini slices when green tomatoes aren't in season.

• Hoagie rolls: Sub gluten-free sub rolls to make the sandwich gluten-free.

Remix Notes

A few dashes of hot honey drizzled over the fried green tomatoes before assembly adds a sweet-heat contrast that plays well against the blackening spice. Swapping the butter lettuce for a handful of peppery arugula brings a sharper, more bitter bite to balance the richness of the remoulade.

How to Make

1. Combine the vegetable broth, bay leaves, and smashed garlic in a saucepan and bring to a simmer. Add the tempeh cutlets and simmer for 10 minutes to infuse flavor and soften any bitterness. Remove and pat dry.

2. Whisk together the smoked paprika, thyme, oregano, cayenne, garlic powder, onion powder, brown sugar, black pepper, and salt in a shallow dish to make the blackening spice.

3. Whisk the oat milk and apple cider vinegar together in a separate shallow dish and let sit for 5 minutes to thicken into a plant-based buttermilk.

4. Dip each tempeh cutlet into the buttermilk, then dredge thoroughly in the blackening spice, pressing to coat both sides evenly.

5. Heat 3 tablespoons vegan butter and the neutral oil in a cast iron skillet over medium-high heat until shimmering. Sear the tempeh for 3-4 minutes per side until deeply charred. Remove and set aside.

6. Combine the rice vinegar, sugar, and 1/2 teaspoon salt in a small bowl, stirring until dissolved. Add the sliced red onion and let sit for at least 15 minutes to quick-pickle.

7. Whisk together the cornmeal and flour in a shallow dish. Dredge the green tomato slices in the mixture, pressing to coat both sides.

8. Add a bit more oil to the same skillet if needed and fry the tomato slices for 2-3 minutes per side until golden and crisp. Drain on a paper towel-lined plate.

9. Stir together the vegan mayo, Creole mustard, capers, cornichons, dill, lemon zest, and hot sauce in a small bowl to make the Creole remoulade.

10. Mix the minced garlic into the softened vegan butter and spread over the cut sides of each hoagie roll. Toast in a skillet or under the broiler until golden.

11. Spread a generous layer of remoulade on both sides of each toasted roll. Layer with shredded butter lettuce, blackened tempeh, fried green tomato slices, and a small handful of pickled red onions before serving immediately.

Pairs Well With

• Hibiscus Ginger Lemonade

• Watermelon Mint Mocktail

• Stuffed Shishito Peppers with Chipotle Aioli

Storage & Reheating

Store the blackened tempeh, fried green tomatoes, remoulade, and pickled onions separately in airtight containers in the refrigerator for up to 3 days. Reheat the tempeh and tomatoes in a skillet or air fryer at 375°F for 3-5 minutes to restore crispness before assembling a fresh sandwich. Toasting the rolls fresh each time keeps the texture from turning soggy.

FAQ

Why does the tempeh get steamed in broth before blackening?
Steaming softens tempeh's naturally firm texture and mellows any bitterness, allowing it to soak up flavor before the spice crust forms. Skipping this step still works, though the tempeh keeps a denser bite.

Can the remoulade be made ahead of time?
Making the remoulade a day in advance actually improves the flavor, giving the capers, cornichons, and herbs time to meld together. Storing it in an airtight container in the refrigerator keeps it fresh for up to 4 days.

What's the best way to get a deep char on the tempeh without burning the spice blend?
Keeping the skillet at a steady medium-high heat, rather than the highest setting, allows the sugar in the spice blend to caramelize without scorching. A cast iron skillet holds heat evenly and gives the most authentic blackened crust.

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