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Spicy tofu kedgeree

Spicy tofu kedgeree

A star rating of 3.8 out of 5.15 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

  • Freezable (Can be frozen, without the eggs)
  • Vegetarian
Nutrition:
NutrientUnit
kcal574
fat25g
saturates4g
carbs68g
sugars5g
fibre6g
protein25g
salt2.3g
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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

Method

  • STEP 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.

  • STEP 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

Goes well with

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Overall rating

A star rating of 3.8 out of 5.15 ratings
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