1.) Tofu
Slice tofu into 1/4 inch slices.
Soak tofu in marinade for about 2 hours.
Bake on a coconut greased pan for about 15-20 minutes on each side at 350 degrees.
2.) Pickled Veggies:
Thinly slice carrots, cucumbers, jalapeños.
Whisk together with rice vinegar, maple syrup and salt.
Cover and refrigerate until needed.
3.) Almond Sauce:
Mix the five ingredients together until smooth. You can add more water or coconut water if needed.
4.) The Bun:
Cut the baguette length wise and toast.
Pull out some of the inside bread dough. Spread vegan mayo on each side. Layer tofu, pickled veggies and condiments.
5.) Dip in sauce