Mushrooms and fried tofu puffs, carrot pickles, cucumber, and coriander tucked into a crispy and
airy baguette. A more whole-food plant-based option for their banh mi if you're not keen on plant-based meat substitutes! No spread but more moist than the other banh mi I tried, perhaps because the mushrooms and tofu were simmered in broth. (Allium-free option, $9) #sgvegan