Spicy Tofu Kedgeree
Warm up your taste buds with this aromatic and flavorful spiced tofu and egg rice bowl. Featuring a blend of curry powder, mustard seeds, and a hint of red chili, this dish is a delightful balance of heat and savory goodness. The combination of marinated tofu, soft-boiled eggs, and fragrant rice makes for a satisfying meal that's bursting with colors and textures. Perfect for a quick and tasty lunch or dinner option that will surely leave you feeling nourished and content.
— Constant Cookbook
Ingredients
- 140g basmati rice
- 2 eggs
- 1 tbsp olive oil
- 1 onion , chopped
- 1 red chilli , chopped
- 2 tbsp medium curry powder
- 1 tsp brown or black mustard seeds
- 2-3 pinches cayenne pepper
- 100g marinated tofu (we used Cauldron)
- ½ bunch spring onions , sliced
- handful flat-leaf parsley , chopped
Instructions
- Cook the rice and boil the eggs in the same pan for 8-9 mins. Meanwhile, heat oil in a non-stick frying pan and soften the onion and chilli for 5 mins. Add all the spices and fry for 1-2 mins more.
- Drain the rice and stir into the spicy onion with a splash of water and the tofu. Season well, then heat through gently for a few mins until piping hot. Peel and quarter the boiled eggs. Stir the spring onions and parsley into the rice, divide between 2 bowls and top with the eggs.
Cook Time
20M
Prep Time
PT10M
Yield
Serves 2
Nutrition
- Calories: 574 calories
- Fat Content: 25 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 68 grams carbohydrates
- Sugar Content: 5 grams sugar
- Fiber Content: 6 grams fiber
- Protein Content: 25 grams protein
- Sodium Content: 2.3 milligram of sodium
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