Spicy tofu kedgeree

Spicy tofu kedgeree

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(12 ratings)

Prep: 10 mins Cook: 20 mins


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

  • Can be frozen, without the eggs
  • Vegetarian


  • kcal574
  • fat25g
  • saturates4g
  • carbs68g
  • sugars5g
  • fibre6g
  • protein25g
  • salt2.3g
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  • 140g basmati rice
  • 2 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 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
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 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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Comments, questions and tips

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19th Mar, 2019
Doubled the quantities (except the chilli coz it was a scotch bonnet!) and it was a tasty, filling vegetarian meal served with various pickles for those that wanted a more spicy version.
29th Apr, 2014
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.
30th Mar, 2011
Added grated carrot and peas, and doubled the ingredients for pot luck at a friends house - really good veggie dish!
5th Feb, 2011
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.
30th Jun, 2010
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.
29th Oct, 2009
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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