Vegan Vietnamese Sandwiches

This idea for this recipes comes from a book called the Conscious Cook by Tal Ronnen. I change the recipe depending on what I have around the house.

Tofu Marinade
1/4 cup tamari
1 - 2 Tbsp dijion mustard
1 - 2 Tbsp fresh grated ginger
1 tsp chili flakes
1/2 tsp paprika
1 Tbsp maple syrup or agave nectar
1 package of firm tofu sliced into 1/4-inch slabs

Lay tofu onto baking dish in a single layer. Mix all ingredients and pour over tofu. Bake in a 375 degree oven for 20 minutes, turning the tofu over half way through.

Carrot and Pepper Slaw
1/2 a bell pepper
1 -2 carrots
1/4 cup rice wine vinegar
2 Tbsp agave nectar or maple syrup
Salt and pepper to taste

Julienne the bell pepper and carrots. Mix remaining ingredients and in small bowl pour over vegetables. Leave to marinate while tofu is cooking.

To Assemble
4 demi-baguettes, split
4 Tbsp vegan mayo
4 Tbsp chille oil
Handful of fresh cilantro
Handful of fresh mint
1 ripe avocado, sliced thinly
1/2 English cucumber, sliced thinly lengthwise

Spread each baguette with mayo and chili oil. Top with some cilantro and mint, cucumber, avocado, tofu and the carrot and pepper slaw. Cut in half and enjoy!