Prepare your pickles veggies by julienne slicing you carrots and daikon and adding them to a mason jar. Add 5-6 slices of jalapenos.
To the mason jar add white wine vinegar, rice vinegar and enough water to cover all the veggies. Let sit in your fridge preferably overnight or at least 1 hour.
Preheat oven to 350F.
In a shallow dish add veg broth, soy sauce, sesame oil, ginger, garlic, onion, black pepper, all spice and 3 slices of jalapeno and mix until all combined.
Thinly slice your tofu and add to the marinade. Let it marinade for at least 15-20 minutes.
Thinly slice your cucumber length wise. Cut them long enough to go across the entire length of your sandwich. Set aside.
After about 10 minutes of marinating your tofu add lime juice and stir. Let sit.
Prepare your baguette by dividing into desired sandwich sizes and slicing in half.
In a small pan on medium heat pan fry your tofu slices in a little bit of sesame oil until browned and crispy.
Toast your baguette in the oven for 5-10 minutes. You want it just toasty, once it starts to brown take it out!
Spread vegan mayo on each sandwich and assemble. Adding sprigs of cilantro at the end for extra flavour and garnish!
Notes
*If you can pickle your veggies the night before you plan on making these it is best! If not, make them at least 1 hour prior to making your sandwiches.Pro Tip: This sandwich is amazing with a little sriracha drizzled on top!