Banh Mi Flatbread

Preheat the oven to 425°F. Peel the carrot and shred on the largest side of a box grater. Thinly slice the radishes. Slice the cucumber. Thinly slice the jalapeño. Roughly chop the cilantro.

Combine the turbinado sugar, rice vinegar, and 1 cup water in a small saucepan and bring to boil. Once boiling, add the shredded carrot, sliced radish, cucumber, as much of the jalapeño as you’d like. Toss with a spoon to coat the vegetables. Remove the saucepan from the heat and cover until Step 6.

In a small bowl, combine the Vegenaise and as much or as little of the sriracha as you’d like and mix well.

Drain the tofu and slice half into 6 pieces, reserving the other half for your own use. Wrap in paper towels and press to remove any excess water. Add the cornstarch to a plate with a pinch of salt and pepper and mix to combine. Pop the whole wheat pita into the oven directly on the rack. Bake until slightly crispy, about 4 to 6 minutes.

Place a large nonstick skillet over medium heat with 3 tbsp vegetable oil. Coat the tofu in the cornstarch, shake off any excess, and lay into the hot oil, making sure the pieces don’t touch each other. Fry the tofu until golden brown, about 4 to 6 minutes per side. Transfer to a paper towel-lined plate and immediately sprinkle with salt.

Drain the pickled vegetables. Spread some of the spicy mayo onto the crispy whole wheat pitas. Top with the crispy tofu, pickled vegetables, and chopped cilantro. Cut the flatbreads into wedges and serve with any remaining spicy mayo or sriracha on the side.