Name: Vegan Smoked Tofu Kedgeree
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1 tbsp coconut oil (or 125ml of vegetable stock if your on a no-oil diet, for cooking the spices.); 200 g long grain rice; 225 g smoked tofu; 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)

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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.

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.

vegan smoked tofu kedgeree rice and tomatoes with corinader, in a bowl with small wooden soon

How do I store and reheat leftovers?

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 used quickly to prevent bacteria growth.

Leftovers are tasty enjoyed as a chilled kedgeree rice salad for lunch the next day or perhaps as a side dish for dinner.

If reheating the rice, cook in a pan almost like fried rice or a stir-fry. Use a tablespoon of oil or 1/2 cup of veggie stock and over a medium-high heat stir the rice around until its piping hot.

I’m not keen on tofu. Can I use a substitute?

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. But that’s away above my cooking level for now! Perhaps cooking a block of tofu over a BBQ may achieve some smoky flavour?

Can I make my kedgeree dish gluten-free?

Absolutely!
For gluten-f
ree kedgeree just ensure all the ingredients are free from gluten. Particularly check that your veggie stock cube does not contain gluten. And if using liquid smoke as a replacement check the ingredients to ensure that wheat or barley was not used as a by-product.

What can I serve with kedgeree?

Vegan kedgeree is ideal for breakfast, brunch, lunch or dinner.

For breakfast or brunch serve with some crusty wholemeal bread or slices of toasted sourdough bread or bagels if liked.

For lunch serve the kedgeree with a lovely, rainbow coloured crispy salad. This also makes for a good 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 everything soft. 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 enjoyed a few pieces each of the 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 or large tomatoes.

Can I add anything extra to my kedgeree?

Of course.

Try adding a few tablespoons of raisins or sultanas added to the dish at the same time as the veggie stock is poured in. Dried fruit always goes well with curried dishes and is a frequently added to some variations of kedgeree.

A cup of cooked mung beans 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.

Try adding some chopped or ripped up pieces of a dried nori seaweed sheet to the dish after it has finished cooking, for a seaside taste. I can usually find nori in the world food aisle of UK supermarkets.

A few tablespoons of plain or toasted flaked almonds are a nice garnish and add an interesting texture and extra flavour. Or try some toasted sunflower seeds.

How To Prepare Vegan Smoked Tofu Kedgeree:

curry powder browning in the skillet with a wooden spoon at the side — Heat coconut oil or a little veggie stock. Cook onion, garlic, ginger and curry powder for 3 minutes.

long grain rice with curry powder in a granite skillet pan — Heat coconut oil or a little veggie stock. Cook onion, garlic, ginger and curry powder for 3 minutes.

Vegan Smoked Tofu Kedgeree

Enjoy a plate of traditional smoked tofu kedgeree prepared with curried rice, smoked tofu and green peas. Finish off with a toping of juicy, warm tomatoes wedges and delicious parsley or coriander.

Or serve chilled for a tasty curried kedgeree tofu rice salad.

Ideal for breakfast, brunch, lunch or dinner. As well as part of a potluck or buffet spread.

Print Recipe Pin Recipe Rate Recipe

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Course: Breakfast, Brunch, Dinner, Lunch, Main Course

Cuisine: Anglo-Indian, British, Indian

Servings:

Calories: 333kcal

Author: Jacq

Equipment

Skillet, or deep frying pan, stove-top casserole pan, with lid.

Ingredients

1 tbsp coconut oil or 125ml 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

Garnishes, optional

20 g parsley Or coriander/chives. Chopped
4 tomatoes sliced into thick wedges
lemon wedges to squeeze fresh lemon juice over finished dish

Metric – US Customary

Instructions

Heat the coconut oil or 125ml 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.

Notes

Recipe notes:

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.

Nutrition

Tried this recipe?Let us know how it was!

a close up of vegan kedgeree with a large grey serving spoon and black skillet

More Vegan Rice Dishes To Discover:

Slow Cooker Rice Pudding (Vegan)

Vegan Rice-A-Roni with Kidney Beans and Peppers

Vegan Spanish Chickpea Rice Stew

Serve these delicious vegan meals with rice on the side:

Vegan Mongolian ‘Beef’ and Broccoli

Vegan Butterbean ‘Chicken’ Supreme

Tofu In A Sweet Peanut Sauce (Vegan)

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I love admiring your amazing plant-based vegan recreations.

Lima
June 12, 2021 at 10:36 pm

Love this recipe – I have recently tried eating more plant based foods – problem is, I dont know what to cook. Also the family is not quite on board – this was pretty awesome !

1. Jacq
  June 13, 2021 at 8:29 am
  
  That’s great your family enjoyed the kedgeree. One tasty plant-based dish at a time will soon have them all on board 🙂
  
Jayne
June 12, 2021 at 8:48 pm

Always trying new healthy dishes. This smoked tofu was amazing and easy. Will make again for sure.

1. Jacq
  June 13, 2021 at 8:32 am
  
  So glad you enjoyed the smoked tofu. It is such as tasty flavour combined with the curried rice 🙂

Vegan Smoked Tofu Kedgeree (Traditional British Recipe)

The Origins Of Traditional British Kedgeree

Vegan Smoky Tofu Kedgeree Recipe

How To Prepare Vegan Smoked Tofu Kedgeree: