Jennifer Molidor, Ph.D. is senior food campaigner at the international conservation nonprofit, Center for Biological Diversity, where she runs sustainable food campaigns, including Take Extinction Off Your Plate campaign. She drives the Population and Sustainability Program’s Earth-friendly Diet initiatives related to industrial animal agriculture, overpopulation and overconsumption, and the impact of our food systems on wildlife and the planet. Before joining the Center in 2015, she worked on a number of food, wildlife and environmental campaigns as the staff writer for the Animal Legal Defense Fund; she holds a PhD from the University of Notre Dame and taught for many years as a professor at Kansas State University and San Francisco State University.   Tofu Banh Mi-2 Makes 4 sandwiches; Slaw:  1 cup water ½ cup maple syrup ¼ cup white vinegar ½ cup apple cider vinegar ½ cup grated carrots 1-½ cup shredded napa cabbage  ½ red pepper, thinly sliced strips kosher salt or salt flakes 2 Tbs. cilantro chopped   Tofu: ½ tsp. garlic powder, ½ tsp. onion powder ¼ t. cardamom 1 t. basil 3 Tbs nutritional yeast dash of cayenne (optional) olive oil tamari (to taste)                                                                                                                                                      1 block extra firm tofu   Sandwich:  ¼ cup vegan Mayonnaise 1 Tbs Sriracha sauce 2 t. lime juice 8 slices Whole grain sourdough bread  ½ cup cilantro 1 cucumber, seeded and sliced thin (I used a carrot peeler ) Sweet pickled hot jalapeno peppers, chopped (optional) freshly ground pepper   Combine the maple syrup, salt, vinegars, and water.  Add the carrots, cabbage and red pepper. Let marinate for 30 minutes or more. Drain, return to bowl and add the mayo and cilantro.   Meanwhile, slice tofu ¼ inch thick, and lay out on towel. Pat dry. Cut on the diagonal into triangles. Combine the nutritional yeast and the herbs in a pie plate.  Coat the tofu slices with the mixture, and lay tofu out on a parchment paper lined cookie sheet, sprayed with oil.    Bake at 400° for 15 minutes, until golden brown. When finished, sprinkle tamari over the tofu while on the cookie sheet, allowing it to sizzle and coat the tofu.    To prepare the sandwiches, lightly toast the bread. Mix the mayo and sriracha sauce and spread it on the bottom slice of bread. First lay out the tofu slices, then a layer of cucumber slices, cole slaw, jalapeno peppers, and cilantro.  Spread the mayo mixture on top piece of bread, add freshly ground pepper and enjoy!