Smoked Tofu Kedgeree

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Try an easy weekday meal with our Smoked Tofu Kedgeree with toppings of your choice

Serves 4


  • 300g smoked tofu, cubed
  • 1 tbsp olive oil
  • 1 large onion, peeled and sliced
  • 4 cloves garlic, peeled and sliced
  • 1 inch fresh ginger, peeled and grated
  • 100g (1 cup) chestnut mushrooms, wiped and sliced
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp nigella seeds
  • 6 cardamom pods, squashed with a knife
  • 1 mild, red chilli, deseeded and finely chopped
  • 2 bay leaves
  • 300g (1 ¼ cups) basmati rice
  • 1 tsp bouillon powder
  • 600ml (2 ¼ cups) hot water
  • ½ tsp turmeric
  • 1 tsp garam masala
  • 12 fine asparagus spears, trimmed and each cut into 3
  • 75g (¾ cup) frozen peas


To serve:

  • Sliced spring onions
  • Toasted, flaked almonds
  • Coriander leaves
  • Lemon wedges
  • Diced fresh tomatoes


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.




Per 100g

Calories 174, Fat 2.0g, Saturates 0.3g, Carbohydrates 33g, Sugars 1.9g, Protein 5.2g, Salt 0.28g



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