Vegan banh mi sliders with baked tofu

Preheat the oven to 375F.

Mix 2 tbsp cane sugar, 1/2 tsp salt and 2 tbsp lime juice.

Add 2 grated small carrots and a bit of cucumber, mix, and marinate in the fridge 30 minutes.

Dry the extra firm tofu with a paper towel, slice, and lay on a parchment-lined baking tray; season with salt and pepper.

Bake 25 minutes, until the outside is crispy.

Bake the buns for the last 10 minutes of the tofu.

Squeeze the excess liquid from the vegetables; assemble the buns with tofu, vegetables, red onion, sriracha and cilantro.