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1
Preheat the oven to 350F.
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2
Cut the carrot, cucumber and hot pepper into julienne about 1/8-inch wide and 3 inches long (a mandoline is ideal for this).
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3
Put the julienned vegetables in a bowl and add the radishes, vinegar, brown sugar, lemon zest and 1/2 teaspoon salt.
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4
Toss to mix well.
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5
Let sit at room temperature for at least 20 minutes.
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6
Dry the tofu well with paper towels and season lightly on both sides with salt.
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7
In a frying pan, heat the vegetable oil over medium heat.
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8
When the oil is hot, add the tofu slices and fry, turning once, until golden brown and crispy, about 3 minutes per side.
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9
Transfer to paper towels to drain.
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10
Toast the baguette in the oven for 5 minutes.
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11
While the baguette is toasting, heat the olive oil in a small nonstick frying pan over medium heat.
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12
When the oil is hot, add the butter and swirl the pan to blend the fats.
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13
Add the eggs and a pinch of salt, reduce the heat to low and let cook undisturbed.
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14
When you see curds starting to form, using a silicone spatula, stir the eggs quickly.
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15
Repeat until about two-thirds of the eggs are cooked.
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16
At this point, spread the eggs out evenly and sprinkle the cilantro stems and green onions over the top.
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17
Let cool until the eggs are just barely set.
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18
Dont worry about making the omelet perfect, since its going to be folded into the sandwich.
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19
Split the baguette horizontally but stop just short of cutting all the way through, to leave a joint on one side.
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20
Spread mayo on the cut side of the baguette bottom.
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21
Using the silicone spatula, carefully roll the omelet onto itself and then out of the pan onto the baguette.
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22
Cover with the cilantro leaves, pickled vegetables, tofu, Sriracha and more mayo, if desired.
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23
Serve right away.
