• 1 baguette
• 400 g tofu
• 3 tbsp. soy sauce
• 2 tbsp. rapeseed oil
• 1 clove of garlic
• 2 lemongrass stalks 
• 1/2 tsp. turmeric
• 2 small carrots
• 1,5 tbsp. vinegar
• 1 tsp. sugar
• 1/4 cucumber
• approx. 10 g fresh coriander or mint
• Optional: spring onions

Step 1- Marinate

• Rinse the tofu blocks with cold water and pat dry with a kitchen towel.
• Rinse the lemongrass and cut into fine rings.
• In a small bowl, squeeze in 3 tablespoons soy sauce, 2 tablespoons rapeseed oil, the lemongrass, 1/2 teaspoon turmeric and 1 clove garlic and mix well.
• Cut the tofu into roughly equal sized pieces, dip in the marinade and stack in a suitable container.
• Simply pour the rest of the marinade over the tofu and then refrigerate it for a total of 1-2 hours.
• Please turn the tofu after half the time, otherwise the lower pieces will have gotten more marinade than the upper ones.

Step 2- Quick Pickle

• Peel the carrots, cut them into fine strips and put them in a small bowl. 
• Then add 1.5 tablespoons of vinegar, 1 teaspoon of sugar and a little salt and mix well. Then leave in the vinegar until you are ready to serve.

Step 3- Off into the oven

• Place the tofu on a baking tray covered with baking paper and bake in a non-preheated oven at 200°C  for 35 minutes. Halfway through the baking time, turn the tofu once.

 Schritt 4- Almost done

• Slice a baguette lengthwise and cut in half.
• Wash 1/4 of the cucumber and cut into strips. Also wash the cilantro or mint and carefully pat dry with a cloth.
• Put some soy sauce on the baguette halves. Be careful here, otherwise it will be too salty (you can always season it). Then spread the pickled carrots, cucumbers and then top with the tofu. 
• Finally, give the cilantro and optional green onions and enjoy.

By using tofu instead of pork you just saved 46% of emissions. Hurray!