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!