Slice the tofu or tempeh into thin slices.
In a bowl, combine soy sauce or tamari, garlic powder, and paprika.
Place the tofu or tempeh slices in the marinade and let them marinate for at least 15-20 minutes.
In another bowl, mix rice vinegar, sugar, and salt until dissolved.
Add julienned carrots and daikon radish to the mixture, ensuring they are fully submerged.
Let the vegetables pickle for at least 30 minutes to develop flavors.
Heat a pan over medium heat and add a small amount of cooking oil.
Fry the marinated tofu or tempeh slices until golden brown on both sides, about 3-4 minutes per side.
Once cooked, remove from heat and set aside.
Preheat your oven to 350°F (175°C).
Slice the baguette lengthwise, but not all the way through, creating a pocket for fillings.
Lightly toast the baguette in the oven for 5-7 minutes until crisp.
Spread a generous amount of vegan mayonnaise or tahini spread on both sides of the toasted baguette.
Layer the marinated tofu or tempeh slices evenly on the bottom half of the baguette.
Top with pickled carrots and daikon radish, followed by cucumber slices and jalapeño peppers.
Garnish with fresh cilantro and basil leaves.
Close the sandwich with the top half of the baguette.
Optionally, drizzle with Sriracha or chili sauce for extra spice.
Slice the Vegan Banh Mi into halves or quarters.
Serve immediately and enjoy the burst of flavors and textures in each bite.