Name: Spicy tofu kedgeree
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: 140g basmati rice; 2 eggs; 1 tbsp olive oil; 1 onion chopped; 1 red chilli chopped; 2 tbsp medium curry powder; 1 tsp brown or black mustard seeds; 2-3 pinches cayenne pepper; 100g marinated tofu (we used Cauldron); ½ bunch spring onions sliced; handful flat-leaf parsley chopped

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Spicy tofu kedgeree

Spicy tofu kedgeree

Good Food team

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Serves 2

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 3.9 out of 5.16 ratingsRate

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A spicy vegetarian dish which is great for feeding friends in a hurry. Try it with smoked mackerel, too

Freezable (Can be frozen, without the eggs)

Vegetarian

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A star rating of 4.6 out of 5.25 ratings

Ingredients

Nutrition

Units:

MetricUS

140g basmati rice
2 eggs
1 tbsp olive oil
1 onion

chopped
1 red chilli

chopped
2 tbsp medium curry powder
1 tsp brown or black mustard seeds
2-3 pinches cayenne pepper
100g marinated tofu

(we used Cauldron)
½ bunch spring onions

sliced
handful flat-leaf parsley

chopped

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Nutrition: per serving

kcal574
fat25g
saturates4g
carbs68g
sugars5g
fibre6g
protein25g
salt2.3g

Method

step 1

Cook the rice and boil the eggs in the same pan for 8-9 mins. Meanwhile, heat oil in a non-stick frying pan and soften the onion and chilli for 5 mins. Add all the spices and fry for 1-2 mins more.
step 2

Drain the rice and stir into the spicy onion with a splash of water and the tofu. Season well, then heat through gently for a few mins until piping hot. Peel and quarter the boiled eggs. Stir the spring onions and parsley into the rice, divide between 2 bowls and top with the eggs.

Recipe from Good Food magazine, November 2009

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A star rating of 3.9 out of 5.16 ratings

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