Vegan Banh Mi

Ingredients:
1 French baguette, sliced lengthwise
1/2 cup vegan mayonnaise
1/4 cup soy sauce
1/4 cup rice vinegar
2 tablespoons sugar
2 cloves garlic, minced
1 teaspoon chili paste or sriracha
1 tablespoon vegetable oil
1 block of firm tofu, sliced into thin strips
1/2 cucumber, sliced thinly
1/2 carrot, grated
1/4 cup fresh cilantro leaves
Salt and pepper, to taste
Instructions:
Preheat the oven to 350 degrees F.
In a small bowl, whisk together the vegan mayonnaise, soy sauce, rice vinegar, sugar, garlic, and chili paste.
Heat the vegetable oil in a skillet over medium-high heat. Add the sliced tofu and cook until golden brown on both sides, about 5 minutes. Remove from the heat and set aside.
Spread the mayonnaise mixture on both sides of the sliced baguette.
Arrange the tofu, sliced cucumber, grated carrot, and cilantro leaves on one side of the baguette.
Season with salt and pepper to taste.
Place the other half of the baguette on top of the fillings.
Wrap the baguette in aluminum foil and bake for 10-15 minutes or until the bread is warm and crispy.
Slice the Banh Mi into desired portions and serve immediately.