Vegan Smoked Tofu Kedgeree (Traditional British Recipe)

Leftovers should be cooled quickly and placed in the fridge in a covered container for up to 3 days. Ideally cooked rice dishes need to be cooled and placed in the refrigerator quickly to prevent bacteria growth.
 
Leftovers are tasty enjoyed as a chilled kedgeree rice salad for lunch the next day or perhaps as a salad side dish with dinner.

To reheat kedgeree place in a non-stick pan or wok and heat it through almost like fried rice or a stir-fry.

Use a tablespoon of oil or ½ cup of veggie stock and over a medium-high heat stir until the rice is piping hot.

Of course!
 
Butterbeans, kidney beans, chickpeas, vegan bacon cut up into pieces, vegan Quorn smoky ham slices, tempeh, seitan, chopped cooked vegan sausages, mushrooms, small broccoli florets, sliced asparagus, sweetcorn, mange tout, green beans, are just a few ideas.
 
Anything you like can substitute the smoked tofu. However the smoked tofu does replace the smoked haddock amazingly in flavour as well as texture so the finished kedgeree will be different if subs are used. Although your meal will still be tasty.
 
Adding a few teaspoons of smoked paprika to the rice along with the curry powder can help replace some of the smoky flavours that smoked tofu brings.
 
In place of smoked tofu try plain tofu marinated, for a couple of hours or overnight, in a few teaspoons of liquid smoke or even some BBQ sauce. Liquid smoke is a natural flavouring that is produced from condensing the water vapours from burning wood.
 
If your lucky enough to be a culinary genius you may be able to smoke your own tofu using a food smoker device. Cooking a block of tofu over a BBQ may help achieve some smoky flavour.

Absolutely!

For gluten-free kedgeree use a gluten-free veggie stock and double check any spice blends for gluten ingredients.

If using plain tofu and liquid smoke as a replacement for smoked tofu do check that the liquid smoke is certified gluten-free. As frequently wheat or barley is used as a by-product. Smoked paprika may be a better option.

Although Kedgeree is traditionally enjoyed at breakfast time, it is also tasty for brunch, lunch or dinner. Or even as a side dish or chilled salad.

A few ideas:
 
* For breakfast or brunch serve with some crusty wholemeal bread or slices of toasted sourdough bread or bagels if liked. Slices of avocado are a tasty addition.
 
* For lunch serve the kedgeree with a lovely, rainbow coloured crispy salad. This also makes for a delicious light dinner.
 
* For dinner serve the kedgeree as a side dish or as the main event with sides of your favourite veggies. A pan of roasted veggies are a delicious accompaniment.
 
Think roasted courgette, bell peppers, butternut squash, aubergine, Brussel sprouts, carrots, onion slices, fennel slices, garlic cloves, wedges of red cabbage, etc. Sprinkle the veggie mix with balsamic vinegar, season with salt and pepper, and give it all a good mix. Roast in a hot oven until browned and fork tender. I usually have my fan oven at 180 (200 Celsius/400 Fahrenheit/ Gas 6) for about 30-40 minutes, with the veggies on the middle shelf, and stir everything half way.
 
Roasting the veggies saves time and effort cooking extra stuff on the stove top and brings out all the natural sweetness complimenting the smoky and curried kedgeree.
 
* My kids enjoy a few pieces each of Quorn vegan scampi along with this kedgeree. Kids may enjoy a few vegan fish fingers or a vegan fish cake.
 
* Corn cobs or sweetcorn also goes well with vegan kedgeree.
 
* Another idea is to use this kedgeree as a stuffing for sweet bell peppers, courgettes, squash, mushrooms or large tomatoes.

Of course.
 
* try adding a few tablespoons of raisins or sultanas, pop these in along with the veggie stock. Dried fruit always goes well with curried dishes and is a frequently added to some variations of kedgeree.
 
* a cup of cooked mung beans or your favourite pulse can be added along with the tofu.
 
* a can of drained chickpeas (400g/14oz can) can be added with the tofu.
 
* for a richer kedgeree try drizzling some soya, oat or cashew cream over the finished dish and mixing though. Many variations of kedgeree have cream as an addition mixed through the finished dish.
 
* chuck in chopped or ripped up pieces of a dried seaweed to the dish after it has finished cooking. Mix through.
 
* a few tablespoons of plain or toasted flaked almonds are a nice garnish and add an interesting texture and extra flavour. As do toasted sunflower or pumpkin seeds.