makes 4 sandwiches

1 recipe Pumpkin Seed Tofu, sliced (see recipe)
¼ cup rice vinegar
¼ cup low-sodium tamari
1 tsp. grated fresh ginger
1 tsp. neutral oil
4 Demi-Baguettes, split lengthwise (see recipe)
1 cup Lentil Pâté (see recipe)
Pickled Carrots, Daikon & Jalapenos (see recipe)
½ cup thinly sliced cucumbers
Fresh cilantro leaves, for garnish
½ cup Aquafaba Siracha Mayo (see recipe)

Place the sliced tofu in a container with the rice vinegar, tamari, grated ginger, and oil. Cover and refrigerate for at least 30 minutes, up to 24 hours.

Preheat oven to 400° and place the marinated tofu on a parchment-lined sheet pan. Bake for 30–45 minutes until golden brown, flipping about halfway through baking. Remove from oven and allow to cool slightly.

To assemble the sandwiches: Spread the lentil pâté on the bottom half of each split baguette, then layer tofu, pickled vegetables, and sliced cucumber. Garnish with cilantro leaves and a drizzle of mayo.