- 1 teaspoon freshly ground black pepper
- ¼ teaspoon white pepper
- ¼ teaspoon ground cayenne
- ½ teaspoon sweet paprika
- 1 teaspoon dry mustard
- 1 teaspoon ground ginger
- ¼ cup soy sauce
- 2 tablespoons minced chives
- 1 pound extra-firm tofu, cut into 8 (¼-inch) slabs
- 4 French demi-baguettes, split
- 4 tablespoons vegan mayonnaise
- 4 tablespoons chile oil
- 4 fresh cilantro sprigs
- ½ English cucumber, cut lengthwise into 4 slices
- Asian Slaw (recipe follows)
- 2 tablespoon agave nectar
- ¼ cup rice vinegar
- ½ cup julienned carrot
- ½ cup julienned daikon radish
- Sea salt
- Freshly ground black pepper to taste
- Make the tofu: Preheat the oven to 375°F. In a small bowl, whisk together all of the ingredients except for the tofu. Pour into a 9 by 13-inch baking dish. Place the tofu slabs in a single layer in the baking dish. Turn over to coat with the marinade. Bake for 20 minutes, turning the tofu over halfway through.
- Assemble the sandwiches: Spread half of each baguette with 1 tablespoon of the mayonnaise and drizzle with 1 tablespoon of the chile oil. Layer 1 sprig of cilantro and 1 cucumber slice (cut to fit, if necessary).
- Place two pieces of the tofu and a spoonful of the Asian Slaw on each baguette half. Top with remaining baguette halves and cut sandwiches in half. Serve immediately.
- For the Asian Slaw:
- Place all of the ingredients in a small bowl with 1/2 cup water and toss to combine. Store, covered, in the refrigerator for up to 2 days.