Peel and slice carrots and daikon into small matchsticks or buy bags of shredded carrots and daikon. (I find both of these precut at Trader Joe's and it saves a lot of time.)
Add 1 cup of finely sliced carrots and 1 cup of finely sliced daikon to a large mixing bowl. Sprinkle with 2 teaspoons of sea salt and 1/4 cup of vegan sugar then massage the salt and sugar into the veggies and allow it to sit for 5 minutes.
Then pour 1/2 cup of rice vinegar, 1/2 cup of white vinegar, and 1 cup of water over the veggies and stir well.
Refrigerate for at least 1 hour or keep prepared in the fridge for up to 2 weeks.
Make the vegan sriracha mayo
In a large measuring container, add 1 cup of vegan mayo, 4 tablespoons sriracha, and the juice of 1 freshly squeezed lime (2 tbsp). Stir well until combined. (Add more or less sriracha to adjust the level of spice to your taste.)
Make the marinated tofu
Drain and press a 14 oz container of the firm or extra firm tofu. Be sure to get out as much liquid as possible. Pat it dry, then cut it into 1/4-inch-sized slices.
Add soy sauce, molasses (or brown sugar), water, sesame oil, vinegar, and sriracha (optional) to a shallow dish. Stir well, and add pressed tofu.
Flip the tofu a few times to get it well coated in the marinade and allow it to sit for at least 15 minutes to soak it up. You can also store it in the fridge for up to 2 days and cook it at your convenience.
Add 2 tablespoons of light olive oil to a skillet and turn the heat to medium-high. Once your pan is warm, add the marinated tofu and cook for about 2 minutes on each side until browned and crispy.
Assemble the sandwiches
Toast the baguettes or rolls in a toaster oven or conventional oven for about 8 minutes until the outside crust is crispy. Cut the bread in half and spread vegan sriracha mayo on both sides.
Place 2-3 slices of cooked tofu on the bread with a heaping scoop of pickled veggies. Top with cilantro or your choice of fresh herbs and jalapeno slice and place the other half of the bread on top. Serve immediately.
Notes
You can make all of the parts of this sandwich ahead of time and just assemble it before eating.
I like to make a large batch of pickled veggies and sriracha mayo to have on hand for quick sandwiches throughout the week.