PREPARATION

Make the Pickled Daikon and Carrots

• Wash, peel, and grate the daikon and carrots.
• Add the water, garlic, sugar, salt, chili flakes, pepper, cloves, and star anise to a small saucepan. Set over medium heat and bring to a boil. Reduce heat to low, and allow to simmer for 5 minutes. Remove from heat and allow to cool another 2 or 3 minutes so you don't burn yourself when transferring to pickle jars.
• In a very clean jar, place as much of the shredded daikon and carrot mixture as you can. Use two jars (like I did) if it doesn't all fit.
• Carefully strain the brine liquid into a separate container and discard the spices.
• Divide the brine among the jars of shredded carrots and daikon until the shredded veggies are completely submerged. Place in fridge.

Make the Easy Baked Hoisin Glazed Tofu

• Wrap the tofu in a clean kitchen cloth or paper towel and place something heavy, like a cast-iron skillet, on top to press the tofu. Let 10 minutes or longer.
• Slice the tofu into strips, about 1/2 inch thick.
• In a large dish, mix together the rest of the ingredients and coat the tofu. try to submerge as much of the tofu in the marinade as possible.
• Marinate the tofu in the fridge for an hour or more.
• When you are almost ready to make the sandwiches, preheat the oven to 425 F.
• Line a baking sheet with parchment or a silicone baking mat, and arrange the tofu into a single layer. Do not discard the leftover marinade.
• Bake the tofu for 10 to 15 minutes.
• Remove the tofu from the oven and flip them over. Baste with the leftover marinade and return to the oven.
• Bake for an additional 12 to 15 minutes until the edges are slightly crisp.

Make the Easy Vegan Mushroom Pate

• Roughly chop the cleaned mushrooms, onion, and garlic. Add to a food processor or high-speed blender along with salt, tamari, lemon, and pepper. Blend until smooth. You may need to add a tablespoon or so of water to help things blend – don't worry we will cook all the liquid out soon
• Heat a cast-iron or nonstick pan over medium-high heat. Add the oil and let it heat up a bit, then pour in the blended mushroom mix. Drop the thyme sprig into the pan.
• Cook, stirring frequently, until almost all of the liquid has evaporated, and it smells very fragrant. When it looks like almost all the water has evaporated, deglaze the pan with the wine.
• Cook for one to two minutes more and remove from heat.
• Serve with crackers, or as a sandwich spread. Stores for 3 to 4 days in a sealed container in the refrigerator.

Assemble

• Cut the baguette into 4-inch long segments and slice each in half. Place mayo or butter on one side of the bread and pate on the other. Layer in the tofu, pickled daikon, and cilantro. Add extra jalapenos or sliced cucumbers. Enjoy!