Course: Breakfast, Brunch, Dinner, Lunch, Side Dish
Cuisine: Anglo-Indian, Indian, Scottish
Prep Time: 10 minutesminutes
Cook Time: 35 minutesminutes
Total Time: 45 minutesminutes
Servings: 4
Calories: 333kcal
Author: Jacq
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.Tasty for breakfast, brunch, lunch, dinner.
Non-stick skillet, or deep frying pan, stove-top casserole pan, with lid.
Ingredients
1tablespooncoconut oilor 125ml (½ cup) of vegetable stock if your on a no-oil diet, for cooking the spices.
200glong grain rice or basmatiWashing your rice under a running tap in a sieve can help remove starch and prevent the rice sticking together once cooked.
225gsmoked tofuor 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.
130gfrozen peasor fresh
2teaspoonsonion powderor 1 medium onion, fine chopped.
2teaspoonsgarlic powderor 4 garlic cloves, fine chopped or minced.
1teaspoonginger powderor 1 inch piece of fresh ginger, grated.
lemon wedgesto squeeze fresh lemon juice over finished dish
Instructions
Heat the coconut oil or 125ml (½ cup) of veggie stock to the pan.
Cook the onion, garlic, ginger and curry powder for 3 minutes over a medium heat. Stir frequently.
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 or coriander 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
Nutritional information is provided for guidance only and is not a strict calculation as ingredients vary.
Leftovers can be chilled quickly, placed in a covered container, and kept in the fridge for up to 3 days.
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 are tasty as a chilled kedgeree rice salad or side dish.
Leftovers are perfect for preparing stuffed peppers, courgettes/zucchini, squash or as a cabbage roll filling.