Join the Plant Based Newsletter
We will keep you updated with the latest Plant Based news and interesting items
Try an easy weekday meal with our Smoked Tofu Kedgeree with toppings of your choice
- 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
- 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.
Calories 174, Fat 2.0g, Saturates 0.3g, Carbohydrates 33g, Sugars 1.9g, Protein 5.2g, Salt 0.28g