Set a skillet with olive oil over medium-high heat.
In small bowl, combine all spices with cornmeal. Toss tofu in cornmeal mixture and carefully place in skillet. Sear tofu on each side for 1 - 2 minutes, or until at least 2 - 3 sides are golden and crisped. Drain on paper towels. Spread mayo and spicy mustard on insides of sandwich rolls. Add sliced tomatoes, lettuce, pickles, and crispy tofu.
This recipe was created for the “50 Plates of Tofu” campaign for the state of Mississippi.