Vietnamese-Style Tofu Sandwiches

INGREDIENTS

• 26-ounce packages baked tofu (such as Wildwood SprouTofu Royal Thai)
• 1tablespoon  grapeseed or canola oil
• 112-ounce whole-grain baguette, halved lengthwise
• 1/4cup  light mayonnaise
• 1teaspoon  sriracha
• 1/2cup  shredded carrots
• 1/2cup  lightly packed cilantro sprigs
• 1/4English cucumber, thinly sliced
• 4large radishes, thinly sliced

DIRECTIONS

1. Cut tofu in half lengthwise so you have a total of 8 pieces. Heat oil in a large nonstick skillet over medium heat. Cook tofu until browned, 2 to 3 minutes per side. Set aside and let cool slightly.

2. Tear out soft inside of baguette (save for bread crumbs, if desired, or discard) and cut into 4 pieces. Combine mayonnaise and sriracha in a small bowl.

3. Press shredded carrots and cilantro into hollow part of baguette bottoms. Top with cucumber, radish and tofu. Spread mayonnaise on remaining pieces ofbaguette and top sandwiches.