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

Nutrition per serving

  • kcal 574
  • fat 25g
  • saturates 4g
  • carbs 68g
  • sugars 5g
  • fibre 6g
  • protein 25g
  • salt 2.3g


  • 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


  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.

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