Preheat the oven to 450°F.

Measure and combine all vinaigrette ingredients in a bowl.

Remove tofu from packaging, drain the liquid, and cut the block crosswise into 8 even slices. Place between a few layers of paper towels to soak up the remaining liquid. Press down firmly and gently.

Discard the paper towels, and cover the dried tofu in ½ cup of vinaigrette. Marinate for 5 minutes. If the tofu is not fully submerged in the marinade, flip the slabs each once, and spoon the vinaigrette over the top of the tofu to marinate for 5 more minutes.

Meanwhile, in a large bowl, combine 4 cups of thinly sliced vegetables: carrots, beets, celery. cilantro, scallions, and ¼ cup of the vinaigrette and toss until well combined.

Transfer the marinated tofu onto a parchment lined sheet tray, and cook for 15-20 minutes in the oven, or until well browned on the edges.

Assemble each sandwich with mustard, lettuce, tofu, and vegetable salad. Enjoy!