How to make an insanely yummy vegan bánh mì

I'm sorry it's such a crappy photo. I still don't have a functioning camera.

Anyway. Having gotten into a bit of a vegan cooking rut (pasta AGAIN?), and not having (sadly) any Vietnamese sandwich shops near the house, I decided I was going to learn how to make bánh mì, vegan style, for my family.

Things You Will Need

• baguettes (preferably actual bánh mì buuut if you don't have access to these, and I don't, any baguette-like bread item should suffice. I used filone rolls)
  
• Vegenaise
  
• Chili garlic sauce
  
• soy sauce
  
• jalapeño peppers
  
• cilantro
  
• cucumber slices or sticks
  
• do chua (pickled daikon and carrot, julienned -- you can make it yourself easy! Google it, because I am a lazy recipe writer)
  
• tofu (firm or deep fried or whatever else you like)
  

What To Do
For the sauce: mix some Vegenaise with some chili garlic sauce and soy sauce. Adjust chili garlic sauce level according to how spicy you like it, consistency should be...fairly mayonnaise-like. Very precise, I know.

For the tofu: slice accordingly and lightly pan fry in oil of choice and some soy sauce.

Slice the baguettes open and hollow out the fluffy insides, then slather with the sauce. You may toast them if you really want to. Then layer all the other stuff inside and eat it.

You will probably have a whole lot of do chua if you use a whole daikon, so be prepared to eat many of these. That will be okay, because they are delicious.