Cut the pressed tofu into thin, even slices and place them on a baking sheet.
Mix soy sauce, maple syrup, sesame oil, garlic powder, and black pepper in a small bowl.
Brush the marinade over both sides of the tofu slices, ensuring they're well-coated, then let sit for 5 minutes to absorb the flavors.
Bake the tofu in a preheated oven at 400°F (200°C) for about 15-20 minutes, flipping halfway until edges are golden and crisp.
Meanwhile, prepare the pickled vegetables by combining rice vinegar, sugar, and a pinch of salt in a bowl; add julienned daikon and carrot, then toss well to coat. Let sit for at least 10 minutes.
Slice the baguette in half lengthwise and toast until the crust is crispy and golden, about 3-5 minutes in a toaster or oven.
Spread a little mayo or vegan spread on the inside of both baguette halves, if desired.
Layer the baked tofu slices inside the bottom half of the baguette, then top with drained pickled vegetables, fresh cilantro leaves, and optional jalapeños for extra spice.
Cover with the top half of the baguette, then gently press and cut the sandwich into manageable pieces.
Serve immediately, allowing the flavors and textures to shine—crisp, tender, and bursting with tangy goodness.
