Umami Bomb soaked tofu puffs really make these banh mis something special! Use one medium baguette to make two banh mis, or you can also use regular rolls if you can't find a baguette.
Prep Time: 40 minutes
- Crusty baguette or rolls
- Rice vinegar
- Tofu puffs
- Umami Bomb
Cut the daikon and carrots into matchsticks and the jalapeños into thin slices.
Prepare a pickling liquid: mix two tablespoons of sugar and two teaspoons of salt, add one cup of warm water to dissolve, and add half a cup of rice vinegar.
Place the carrots, daikon, and jalapeños in the pickling liquid while you prepare the rest of the banh mis. (15-20 minutes is good or you can also prepare these a day ahead for extra pickling)
Cut the cucumber in half and then cut the halves lengthwise into quarters.
Slice the tofu puffs in half and toss together with a couple of tablespoons of Umami Bomb to coat.
Set your oven to broil and cut the baguette or rolls in half. Place them in the hot oven until slightly browned and warmed.
Spread the baguette or rolls with vegan mayo and Umami Bomb.
- Assemble the banh mis with the daikon, carrots, and jalapeños (pat them dry so they don't make the bread soggy), cucumber, tofu puffs, and cilantro.