Smoked Tofu Kedgeree

Method

1

In a large, lidded frying pan or wok, heat the olive oil before adding the onions, garlic, ginger and mushrooms. Cook over a medium heat for a few minutes until beginning to soften.

2

Add the smoked tofu, mustard seeds, cumin seeds and nigella seeds to the onions along with the cardamom, bay and chilli. Stir fry for a few minutes more or until the spices are fragrant.

3

Add the rice to the pan and stir well to coat lightly in the oil.

4

Carefully pour in the water and stir well once. Add the bouillon, turmeric, garam masala, asparagus and peas and cover with a lid.

5

Leave to simmer for 10 minutes before turning off the heat. Leave the pan covered and undisturbed for a further 15 minutes to finish cooking the rice.

6

When ready to serve, remove the lid and fluff up the grains with a fork. Serve hot, with toppings of your choice and a squeeze of fresh lemon.

Reviews

5 based on 1 reviews

One response to “Smoked Tofu Kedgeree”

  1. Michelle says:

    Loved this dish, so quick and easy and it’s delicious

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