Recipe: Vegan Tofu Kedgeree

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When you think about it kedgeree is one of the stranger products of the British Empire. It’s one of the original ‘fusion foods’, although I do have to wonder about the thought processes that came up with smoked haddock as a suitable substitute for lentils and vegetables. I was going to try to make the original authentic khichri but then I found this Taifun Smoked Tofu and thought it would be a good substitute for smoked haddock.

The tofu works well here. It has a light smoked taste that lets the flavour of the basmati rice shine even with spice of the curry. This is also one of the few recipes where curry powder is the correct ingredient to use so you can relax and enjoy being authentically inauthentic! And don’t use too much of it either, you don’t want to excite the memsahib!

Vegan kedgeree photo DSCN0699_zpse59d739f.jpg

Ingredients
150g basmati rice
1 medium onion, thinly sliced
1 tbsp curry powder/paste
200g smoked tofu
50g frozen peas
fresh coriander, chopped

Wash the rice thoroughly to get rid of as much of the starch as possible.
Put it in a saucepan and pour on enough water to cover it to a depth of 2cm.
Boil until the water is no longer visible and there are deep pits in the surface of the rice.
Cover with a damp cloth and put the saucepan lid on.
Turn the heat down low and cook for 10 minutes.
Then turn the heat off and leave for 5 for minutes.
After that remove the lid and cloth and fluff the rice up with a fork.

While the rice is cooking, fry the onion in a little oil until it is golden brown.
Remove half the onion and reserve for later.
Add the curry powder to the onion in the pan and cook for about a minute.
Add the tofu and the peas and heat through until both are cooked. If the mixture gets dry add some water to moisten it.

When the tofu and peas are cooked add them to the cooked basmati rice and stir thoroughly to combine them.
Serve with the reserved onion and chopped coriander sprinkled on top.

Serves 2 as a hearty meal

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