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Eating veggie » Recipes » Smoked Tofu Kedgeree

Smoked Tofu Kedgeree

Prep time 15 mins, cook time 30 mins

Serves 4

Gluten-Free, Wheat-Free, Dairy-Free


Kedgeree is a traditional Indian rice-based dish that makes a great alternative to biryani. Using brown rice, instead of white, the grains retain more nutrients like iron, vitamin B6, and vitamin E, as well as being high in fibre. This spicy recipe provides you with 1/3 of the daily protein requirement, using eggs, peas and smoked tofu, with a bit of smoked paprika added to give an extra smoky taste. The kedgeree makes good use of ingredients that you can find in your store cupboard, fridge or freezer all year round. The kedgeree is finished with boiled eggs, which add extra calcium and vitamin E, and overall the recipe provides around half of your recommended daily intake.


For the kedgeree

  • 600ml low-sodium vegetable stock
  • 300g brown basmati rice
  • 2 tbsp rapeseed oil
  • 200g smoked tofu, broken into pieces
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1 large onion, finely sliced
  • ½ tsp ground cinnamon
  • 1 tsp turmeric
  • ½ tsp chilli flakes
  • 2 garlic cloves, peeled and sliced
  • 1 tsp smoked paprika
  • 90g currants
  • 100g frozen peas

For the garnish

  • 2 medium free-range eggs
  • Handful of flat-leaf parsley, chopped
  • 1 lemon, cut into wedges


  1. In a large saucepan, add the vegetable stock and bring to the boil. Add the rice and cook until tender, for 25-30 minutes. Drain and set aside.
  2. While the rice is cooking, in a large frying pan, heat 1 tbsp of the rapeseed oil and fry the tofu pieces for 5 minutes, until golden. Transfer the tofu to a small bowl and set side.
  3. Using the same large frying pan, heat the remaining rapeseed oil. Add the coriander and cumin seeds, then cook for 2 minutes, until fragrant. Add the onion and fry for 10 minutes, until translucent. Add the cinnamon, turmeric, chilli flakes, garlic, smoked paprika, currants and peas. Cook for 10 minutes, until the onion is golden and the peas are cooked.
  4. Mix the rice and tofu back into the pan and combine well. Heat through for 5 minutes.
  5. Fill a small saucepan halfway with cold water and bring to the boil. Gently put the eggs in the water and leave the eggs to cook for 6 minutes. Once cooked, crack open the soft-boiled eggs and carefully remove the shell. Set aside.
  6. To serve: Cut the soft-boiled eggs in half and place them on top of the tofu and rice mixture. Scatter the chopped parsley over. Serve the kedgeree in the pan for the guests to help themselves, with lemon wedges on the side.

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