For the tofu:
Drain and press the tofu.
Cut the tofu into sandwich-size slices.
In a bowl, combine all the marinade ingredients, toss the tofu in them and let this marinate overnight. It could be good enough in 15-20 minutes if you're in a hurry, but overnight it becomes perfect.
Heat a grill pan over medium heat. Grill the tofu about 4 minutes per side until it’s a little crispy.
In a small bowl, mix the vegan mayo and sriracha sauce.
For the pickles:
In a bowl combine the tablespoons of vinegar, salt and sugar and turmeric. Add the carrots, jalapenos and radish and leave them to marinate for at least 15 minutes (again - the longer the better).
Spread the mayonnaise mixture evenly over the insides of each piece of baguette. Assemble 4 sandwiches by layering the ingredients as follows: tofu, pickled vegetables, fresh cucumber, top with scallion and cilantro. Press gently on sandwiches to set.