Banh Mi-Style Tofu Sandwiches with Quick-Pickled Veggies

Ingredients

• 1 block (14 oz) extra-firm tofu, pressed and sliced into ½-inch planks
• 1 tbsp soy sauce or tamari
• 1 tbsp avocado or grapeseed oil
• 2 tbsp hoisin sauce (vegan)
• 1 tbsp sriracha, plus more for serving
• 1 tsp maple syrup
• 1 medium carrot, peeled and julienned or thinly sliced
• ½ small daikon radish, peeled and julienned (or sub extra carrot)
• ½ cup rice vinegar
• ½ cup warm water
• 1 tbsp sugar
• ½ tsp salt
• 1 small baguette or 2 sub rolls, halved and toasted
• ½ cucumber, thinly sliced
• ½ cup fresh cilantro leaves
• 3 tbsp vegan mayo
• 1 tsp sriracha (for the mayo)
• Lime wedges, for serving

Instructions

1. Quick-pickle first: in a small bowl, whisk rice vinegar, warm water, sugar, and salt until dissolved. Add carrot and daikon; let sit at least 10 minutes (longer is better).
2. While pickles are working, press tofu: wrap in paper towels with a heavy object for 10 minutes, then slice into ½-inch planks.
3. Whisk hoisin, 1 tbsp sriracha, maple syrup, and soy sauce in a small bowl. Pat tofu dry and brush both sides generously.
4. Heat oil in a skillet over medium-high. Sear tofu planks 3–4 minutes per side until caramelized and crisped at the edges.
5. Stir vegan mayo with 1 tsp sriracha in a small bowl; spread on both sides of the toasted baguette.
6. Pile tofu onto the baguette, then layer with drained pickled carrots and daikon, cucumber slices, and a generous handful of cilantro. Squeeze lime over the top.
7. Slice and serve immediately while the tofu is hot and pickles stay crunchy.