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Press and slice the extra firm tofu into ¼-inch slabs
In a bowl, combine soy sauce, garlic powder, onion powder, paprika, sea salt, cornstarch, sesame oil, and ground black pepper
Coat the tofu slices with the spice mixture
Pan-fry the tofu slices until crispy on both sides
For the pickled veggies, julienne the carrot and daikon radish
In a bowl, combine rice vinegar, sugar, and salt
Add the julienned carrot and radish to the vinegar mixture and let sit for at least 15 minutes
Mix vegan mayonnaise with sriracha if making spicy mayo
Slice the Vietnamese baguettes lengthwise
Spread the mayo mixture on the inside of each baguette
Layer the crispy tofu, pickled veggies, cucumber slices, and fresh cilantro on each baguette
Serve immediately