Spicy tofu kedgeree

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• Denise

  29 October 2009

  Denise rated and commented on this recipe

  

  Absolutely delicious. I would definitely make this again. I'm the only vegetarian in my family so I froze the other portion. Freezes really well and tastes just as good when reheated.

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• Myszi

  06 May 2010

  Myszi rated this recipe

  

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• Emmy-Lou

  30 June 2010

  Emmy-Lou rated and commented on this recipe

  

  Didn't have any mustard seeds, so used cumin seeds instead. Think I will use less curry powder next time as a little too spicy for me. BUt still a tasty easy veggie option.

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• Rosycheeks

  05 February 2011

  Rosycheeks rated and commented on this recipe

  

  This was a super, simple recipe, ideal for a weeknight with half for lunch cold the next day. I used brown basmati rice for extra nuttiness, which worked well, but does take 23 minutes to cook. I haven't been able to find black or brown mustard seeds, but found it nice without it. I added frozen peas at the last minute for extra veg and colour, wouldn't do it without them. Will make this over and over again.

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• CherbLM

  30 March 2011

  CherbLM rated and commented on this recipe

  

  Added grated carrot and peas, and doubled the ingredients for pot luck at a friends house - really good veggie dish!

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http://www.bbcgoodfood.com/recipes/13141/

http://www.bbcgoodfood.com/recipes/13141/

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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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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 10 mins

Cook 20 mins

Vegetarian

Can be frozen, without the eggs

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

574 kcalories, protein 25g, carbohydrate 68g, fat 25 g, saturated fat 4g, fibre 6g, sugar 5g, salt 2.3 g

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