Looking for a perfect weekend meal? Look no further than this zesty, mildly spicy, crunchy sandwich perfection. Protein-rich tofu is coated with Jamaican jerk seasoning and then grilled and layered on a crusty baguette with tart pineapple-pepper slaw and an irresistibly creamy Sriracha aioli. Take a bite, close your eyes, and hear those steel drums.
Stem, seed, and thinly slice yellow bell pepper into thin strips (julienne). Trim and thinly slice green onion on an angle. Halve baguettes. Rinse tofu, cut into ¼" thick slices, and press with paper towels to remove excess moisture.
Make the Slaw
Combine red cabbage, half the green onion (reserve remaining for garnish), crushed pineapple and juices, yellow bell pepper, and apple cider vinegar in a medium mixing bowl. Season with ½ tsp. salt and ¼ tsp. pepper. Refrigerate until plating.
Cook the Tofu
Heat a grill pan or outdoor grill over medium-high heat and coat surface with cooking spray. Completely coat tofu slices with jerk seasoning. Add tofu to hot grill and cook 5-7 minutes per side, or until tofu is firm, slightly crispy, and charred. Gently press down on tofu pieces as they cook. Transfer tofu to a plate and reserve grill pan for toasting baguettes (no need to wipe clean).
Make the Aioli
Combine mayonnaise with Sriracha (to taste) in a small bowl. Season with a pinch of salt and pepper and stir until completely combined.
Toast the Baguettes
Heat grill pan to medium heat and brush baguettes with 1 Tbsp. olive oil. Place baguettes on hot grill pan, cut side down. Cook 1-2 minutes, or until toasted.
Plate the Dish
Slather toasted baguettes with aioli. Place four to six tofu slices on baguette. Add slaw directly to sandwich, or if desired, serve on the side. Garnish with remaining green onion.