Spicy tofu kedgeree

Spicy tofu kedgeree

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(7 ratings)

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Cooking time

Prep: 10 mins Cook: 20 mins

Skill level

Easy

Servings

Serves 2

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

Nutrition and extra info

Additional info

  • Can be frozen, without the eggs
  • Vegetarian
Nutrition info

Nutrition

kcalories
574
protein
25g
carbs
68g
fat
25g
saturates
4g
fibre
6g
sugar
5g
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

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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.

Recipe from Good Food magazine, November 2009

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Comments

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suzymhall's picture
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Very easy and quick recipe. I used a few prawns and squid rings instead of mackerel/tofu and added some mushrooms and an orange pepper to the onion. I also used a bit less risce (120g for 2 people) which was plenty. Will definitely make again. So quick and easy, and can make from things I generally have in the freezer/cupboard anyway.

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

rosycheeks's picture
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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.

emmagotz's picture
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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.

denise's picture
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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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