Smoked Tofu Kedgeree



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.


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.


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


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


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.


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.


3 based on 2 reviews

3 responses to “Smoked Tofu Kedgeree”

  1. Michelle says:

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

  2. Kevin Hardy says:

     Where/when do I add the Tofu? It is in the ingredient list but not in the method!!

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