Spicy tofu kedgeree
By Good Food
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
Nutrition per serving
- kcal 574
- fat 25g
- saturates 4g
- carbs 68g
- sugars 5g
- fibre 6g
- protein 25g
- salt 2.3g
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
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.
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.