Sweet and Spicy Sauce:

• Cover the cashews with water and let soak for at least 30 minutes.
• While the cashews are soaking press the tofu for about 20 minutes make the tofu marinade.
• While the tofu is being pressed make the marinade.  n a small bowl add the tamari, rice wine vinegar, maple syrup, Sriracha and oil.  Mix well.
• Take the pressed tofu and lay on it's side.  Cut into thirds so that there are 3 slabs.  Cut those in half so that there are 6 squares.  Now cut the into triangles so that there are 12 pieces.
• Pour the marinade into a small flat casserole.  Pour the marinade over the tofu and let marinade at least 30 minutes.
• Drain the cashews and add to a food processor.
• To the food processor add the water. hoisin sauce, lemon juice, Sriracha, garlic powder, onion powder and sea salt.  Process until smooth.
• Place the julienned veggies in a small bowl and pour over the vinegar.  Toss and let set for 15 minutes.
• Cut the French rolls lengthwise but not all the way through.  Open and lay on a baking sheet.  broil for a minute or so until the bread is toasted.  Don't walk away.  They will burn very quickly.
• Remove the tofu from the marinade and lay on a parchment paper covered baking sheet.  Bake at 350°F for 40 minutes.
• Spread the sweet and spicy sauce thickly on each side of the toasted bread.
• Lay half of the tofu on each roll.  
• Liberally lay the pickled carrot/parsnip veggies on the tofu.
• Lay a few jalapeño pepper rounds on top of the pickled slices.
• Pinch off some parsley leaves and sprinkle over the peppers.
• Close up the roll and take a big bite!