Use pre-shredded cabbage to make these crunchy vegetarian sandwiches even more quickly.
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In a medium bowl, mix the mayonnaise with the rice vinegar, soy sauce, ginger, sesame oil and Sriracha. Add the cabbage and toss well.
Scoop out some of the soft bread from the top half of the baguette. Fill the top with the slaw and arrange the tofu on top. Close the sandwich, cut into 4 pieces and serve.