This hearty bahn mi filling of golden scrambled tofu packed in a toasted baguette is too good to eat only for breakfast—it also makes a casual but incredible weeknight meal.
Heat a wok or cast-iron skillet until nearly smoking, then sauté mushrooms with 1 tablespoon of the oil until tender and browned, about 4 to 6 minutes. Remove from wok.
Wipe down the surface, and add remaining oil. Add the shallots and stir-fry until golden, about 4 minutes, then add the white parts of the scallion and the garlic and stir-fry for 1 minute.
Crumble in the tofu, add the mushrooms, and stir-fry for 2 minutes. Whisk together vegetable broth, soy sauce, lime juice, coriander, white pepper, and curry powder and pour over tofu. Use a large wooden spoon or rubber spatula to stir-fry tofu until all of the liquid has been absorbed and tofu is golden, about 8 to 10 minutes. Tofu should be moist, but not wet.
Add the green tops of the scallions, fry for another minute, and remove from the heat.
Slice the rolls in half and toast if desired. Spread insides with mayo and distribute the tofu mixture evenly on the sandwiches.
Top each sandwich with cilantro, tomato, radish, and chili sauce. Eat immediately, and over a plate … these bahn mi are messy goodness.