Fruity coconut creams
A quick low-fat pud that's easy to make and easy to adapt
Spicy tofu kedgeree
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 140g basmati rice
- 2 eggs
- 1 tbsp olive oil
- 1 onionchopped
- 1 red chillichopped
- 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 onionssliced
- handful flat-leaf parsleychopped
Nutrition: per serving
- kcal574
- fat25g
- saturates4g
- carbs68g
- sugars5g
- fibre6g
- protein25g
- salt2.3g
Method
step 1
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.
step 2
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.
