Inspired by the Japanese egg sandwich, this vegan creation is based on tofu and orzo. Orzo are small, rice-shaped noodles, also known as kritharaki or risoni. You can also find them made from lentil or chickpea flour in our store - worth a try!
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Step 1/5
Pat the tofu dry and cut into small, irregular pieces. Cook the orzo noodles until extra soft (approx. 20 mins).
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Step 2/5
For the sauce, mix together the vegan mayo, mustard, turmeric, kala namak and agave syrup.
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Step 3/5
Then stir in the tofu, orzo, pickled gherkins and chopped chives and mix well.
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Step 4/5
Optionally, remove the edges from the slices of toast. Slice half a cucumber lengthwise into thin strips with a peeler and place on the slices of toast.
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Step 5/5
Spread the egg salad on the undersides of the toast and cover with the tops.
Jules Radu
Social Media & Creative Content
You may know Jules from our Instagram channel, where she shares delicious and unusual food inspiration using KoRo products. One thing we love is that the recipes don't just look amazing. The office often becomes a test kitchen and us, who work...