This Tofu Bánh Mì Salad is basically a deconstructed banh mi sandwich made vegan - crispy tofu, pickled veggies, spicy mayo, lettuce plus all the fixins.
Add the carrots and radishes to a 12 or 16 ounce glass jar. Set aside.
In a small saucepan, combine water, vinegars, salt, sugar, and coriander. Bring to a boil over medium heat, stirring occasionally. Once boiling, remove from heat and pour the brine over the veggies. Make sure they are fully covered. Cool, and refrigerate for at least 20 minutes before serving.
In a small bowl mix together spicy mayo ingredients until well mixed.
Begin to assemble salad. Divide lettuce, jalapenos, cucumbers, red onion, cilantro, and baguette slices between 4 bowls. Top each bowl with Never Fail Crispy Tofu, pickled carrots and radishes, and spicy mayo dressing.