What you need:
Buns – Typically Brioche or French bread – I used healthy fiber sandwich thins
Tofu, sliced into bars and marinated in worcestershire and wine
For the Pickled Vegs:
Carrots, matchstick cut
Daikon Radish, matchstick cut
1 TB Vinegar
1 TB Sugar
Green Onion, chopped
Take the carrots and daikon radish and let sit in the vinegar and sugar for 30 minutes.
Saute the Tofu until golden brown.
Make the spread by mixing the sour cream, a tablespoon or so of siracha and salt in a bowl.
Make sandwich as pictured with veggies on the bottom, the spread and the tofu.