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.