For the teriyaki sauce halve the garlic clove and fry in a small saucepan in sesame oil at medium temperature. Add sugar, mirin and soy sauce and bring to the boil briefly. Simmer at medium temperature for about 15 minutes, stirring occasionally. As soon as the sauce has become a little thickened, put it in a large bowl and let it cool.

Mix the ingredients for the sweet onion dressing well and briefly bring to the boil in a small saucepan. Simmer for 4-5 minutes on medium heat. Then let it cool down, too.

Cut the vegan chicken or tofu into bite-size pieces. Fry on all sides in a pan with a dash of vegetable oil or grill for even more flavor. Add to the teriyaki sauce to let it marinate.

Slice the tomato, cucumber, onion and olives. Halve the baguette lengthways, but do not cut all the way through. Roast briefly in the oven as desired. First add some sweet onion dressing to the baguette. Then top with salad and vegetables and pour some dressing over it again. Finally, add the vegan teriyaki chicken to the baguette. Enjoy!