SRIRACHA TOFU:

1 package, drained and pressed Extra-Firm Tofu
1 tablespoon Sriracha
2 tablespoons rice soy sauce or Tamari
1/4 cup rice wine vinegar

COLESLAW:

3 Carrots cut into matchstick or shredded
1/2 cup purple cabbage, shredded
3 tablespoons rice wine vinegar
3 tablespoons white wine vinegar
1 teaspoon Maple Syrup
1 cup Napa cabbage, shredded
1/2 red onion, cut in slivers

SRIRACHA MAYO:

1/2 cup raw cashews (soaked in water overnight); if you don't have time, add 2 extra Tablespoons water, and blend longer.
1 teaspoon lemon juice
1/4 cup water
1 tablespoon apple cider vinegar
2 teaspoons Sriracha (or leave out for just mayo)

MAKING THE SANDWICH:

1 loaf Baguette or your choice of bread
1 cucumber, sliced thin
2 large bunches Cilantro, washed, stems removed and lightly chopped
2 jalapeños, sliced thin, seeds removed

BAKED TOFU: THE PERFECT PRESSED TOFU FOR GRILLING, BAKING, OR COOKING IN A SKILLET.

Pre-heat oven to 350°F. Press and dry the tofu slowly until it is approximately 1 inch in thickness. Cut lengthwise, creating two thinner pieces.

Now, cut that into 8 identical squares. Mix vinegar, soy, and sriracha together. Pour contents over tofu. Cover and marinate overnight.

BAKED TOFU: Bake for 30 minutes on one side, then 30 minutes on the other side You may store in a covered container or use it as is. I made mine beforehand and seared it for my sandwich the day I wanted to eat it. If you don't like it hot, just skip the Sriracha/water combination and mix 1/4 cup bbq sauce with 1/4 water * If using later, pre-heat non-stick pan to medium.

Add tofu slices and cook for 5 minutes on each side.

GRILLED TOFU (I GRILLED MINE) Preheat grill to 400°F. Place tofu slabs directly on the grill, or use a grill mat Flip tofu every 4 minutes for 16 minutes. Remove from the grill.

Submitted by: kathys vegan kitchen