Mobile-nav
Menu
Bbc-logo Starburst Visit Homepage >

Spicy tofu kedgeree

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

  • Prep: 10 mins
    Cook: 20 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 574
  • Carbohydrates 68
  • Saturated Fat 4
  • Sugar 5
  • Protein 25
  • Fat 25
  • Fibre 6
  • Salt 2.3

Nutrition per serving

  • Calories 574
  • Carbohydrates 68
  • Saturated Fat 4
  • Sugar 5
  • Protein 25
  • Fat 25
  • Fibre 6
  • Salt 2.3

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

Method

  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.

  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.

Suggested recipes from this collection...