Spicy tofu kedgeree
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
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.
