I doubt that there is a better way to stuff a baguette than vegan Bahn Mì style. I just love these flavours together. It’s traditionally filled with liver paté and pork, but I’ve never had that. So to me, this is the real thing. I marinate slices of pressed tofu overnight in canola oil, sweet chili, soy sauce and sesame oil, and then oven bake it until firm. Then you just load up your baguette with all these goodies:

• a thick spread of crunchy peanut butter (and I mean THICK!)
• oven baked slices of tofu
• thinly sliced cucumber & red cabbage
• pickled carrots
• lots of vegan sriracha mayo
• fresh mint and coriander

It was perfect to use these bake off mini baguettes, because it meant I could eat more than one!