For my first trick, I’m going to show you how I make vegan spicy teriyaki tofu bahn mi. I'll take you step by step through pickling carrots and daikon to making your own mushroom and walnut paté.
This recipe is scale-able depending on the amount of daikon and carrot you have. You want an equal portion of carrots and daikon. The basic pickling liquid ratio is 1 part vinegar to 1 part water to a half part of sugar and ¼ part salt.
Freeze the tofu for 24 hours, and then thaw. (If you don't do this step, it's fine. Freezing tofu just gives it a more "meaty" texture.)
Slice your hoagie roll in half, but not all the way through. Add a generous slather of paté to the bottom half, and a slightly less generous slather of mayo to the top. Add as much tofu as you would like, but keep in mind that this sandwich is about balance, so you don’t want to overpower the other ingredients. I usually add about 2 or 3 rectangles of tofu to each of my sandwiches. Top the tofu with a layer of sliced cucumbers, onions and jalapenos. Next, put your pickled daikon and carrot on top, and then finish it off with a small handful of cilantro leaves (still on the stems). Fold the sandwich closed, and devour.
These sandwiches save very well. I can usually get about 6 sandwiches out of this batch, with a ton of paté leftover. I just assemble as many sandwiches as I can, and then I wrap them in foil and throw them in the fridge.