Vegan smoked tofu kedgeree is based on the traditional British breakfast dish that actually has Indian roots.
Classic kedgeree features rice cooked with curry powder with flakes of smoked haddock. The finished kedgeree dish is usually topped with halved or quartered hard boiled eggs and garnished with chopped parsley.
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The Origins Of Traditional British Kedgeree
Kedgeree originates from the Indian dish Khichiri which consists of variations of rice, lentils, onions and spices. Millet and mung beans are sometimes used in place of the rice and lentils. Khichiri originates way back to the 14th Century and as with most recipes has evolved since then.
During the mid 1700s British colonists in India were inspired by Indian dishes and their families adapted the meals to the British tastes. These new ideas and meals were brought back to Britain and adapted some more. And somewhere along the line Anglo-Indian Kedgeree was born.
One of the first published recipes for Anglo-India kedgeree was found in a 1790 Scottish cookery book by Stephana Malcolm. Again this recipe had to be adapted as a few of the ingredients were unavailable in Dumfriesshire, but haddock was widely available so this was added.
During Victorian times kedgeree was served as part of the elaborate middle and upper-classes breakfast spreads.
Fast forward to present day Britain, kedgeree is known as a cooked breakfast or brunch meal more popular served in restaurants or prepared by keen cooks at home.
Vegan Smoky Tofu Kedgeree Recipe
My vegan kedgeree remains as close as possible to the relatively modern day adaptation. I have used smoked tofu to replace the smoked haddock, and the tofu is absolutely amazing.
I love smoked tofu but if you can’t get your hands on a pack then you could replace it with plain tofu marinated in a couple of teaspoons of liquid smoke or perhaps add a few teaspoons of smoked paprika to the dish.
The smoked tofu that I use is the Tofoo.co (link is not an ad) brand that doesn’t require pressing to remove liquid before using.
In place of boiled eggs I simply quartered and sliced some large tomatoes into chunks and nestled these into the finished dish. The residual heat quickly warms and slightly softens the tomatoes which add an extra flavour dimension.
I have also added frozen peas as my kids love them and well they always go nice with rice.
This recipe for tofu kedgeree comes together in one pot so it is a quick and easy cook perfect for busy families. And is suitable for all meals and not just for brunch or breakfast.
How To Prepare Vegan Smoked Tofu Kedgeree:
Vegan Smoked Tofu Kedgeree
- Skillet, or deep frying pan, stove-top casserole pan, with lid.
- 1 tbsp coconut oil or 125ml (1/2 cup) of vegetable stock if your on a no-oil diet, for cooking the spices.
- 200 g long grain rice Washing your rice under a running tap in a sieve can help remove starch and can help prevent the rice sticking together once cooked.
- 225 g smoked tofu or 1 average size smoked tofu pack which may be more or less the stated measurement. If necessary gently press the tofu between 2 plates or small chopping boards with kitchen paper to absorb the excess liquid. Or use a tofu press. Some brands of tofu do not require pressing.
- 130 g frozen peas
- 2 teaspoons onion powder or 1 medium onion, fine chopped.
- 2 teaspoons garlic powder or 4 garlic cloves, fine chopped or minced.
- 1 teaspoon ginger powder or 1 inch piece of fresh ginger, grated.
- 2 teaspoons curry powder
- 750 ml vegetable stock
- 20 g parsley Or coriander/chives. Chopped
- 4 tomatoes sliced into thick wedges
- lemon wedges to squeeze fresh lemon juice over finished dish
- Heat the coconut oil or 125ml (1/2 cup) of veggie stock in the pan.
- Cook the onion, garlic, ginger and curry powder for 3 minutes.
- Add the rice and mix through the cooked spices.Toast in the pan for 2 minutes stirring to avoid sticking.If using veggie stock the liquid should have evaporated but if not its fine.
- Tip in the tofu and peas.Pour in the veggie stock. Add a little salt and pepper.
- Bring to the boil, lower the heat and simmer for 12 minutes.
- Turn off the heat but leave the pan on the stove top. Place a lid on the pan and leave to sit in the residual heat for 15-20 minutes.
- Check the seasoning and adjust if necessary. Push in the wedges of tomato.
- Scatter parsley over.Keep the lid on the pan until your ready to serve as this will warm the tomatoes and keep your kedgeree warm.Serve with wedges of lemon if liked.
- Leftovers can be chilled quickly, placed in a covered container, and kept in the fridge for up to 3 days. Never leave rice at room temperature for a long time as bacteria can breed in the rice.
- Reheat in the same pan used to cook the kedgeree until piping hot. Add a little veggie stock and stir with a spoon until heated through almost like you would make fried rice or stir-fry.
- Leftovers can also be eaten chilled as a kedgeree rice salad.