Step 1

Begin by pickling the vegetables: add the carrots, cucumber, radishes, and jalapeño (optional) to a jar or bowl, then pour the vinegar overtop. Let them sit for at least 10 minutes, or up to 24 hours in the refrigerator.

Step 2

If you haven't already, use a clean kitchen towel (or a tofu press) to press as much liquid out of the tofu as you can. Then, slice the tofu into larger bricks and place them in a plastic ziploc bag. Add 1 tbsp coconut aminos and 2 tbsp cornstarch to the bag, then seal it shut and shake it so that the tofu is coated.

Step 3

Heat oil in a large, nonstick skillet over medium-high, then add the tofu to the skillet and fry on all sides until golden brown. This should take around 5 minutes total.

Step 4

While the tofu is frying, make the sauce: whisk all sauce ingredients together in a bowl then set aside.

Step 5

Once the tofu is cooked, reduce the heat to low then pour in the sauce and stir until the tofu is coated; remove from the heat.

Step 6

Last, assemble the sandwich: slice the baguette, then add vegan mayo on one side of it. Then top it with the cooked tofu, pickled vegetables and any additional toppings you want (think: cilantro, sriracha, etc.) and enjoy!