Ah kedgeree – the wonderfully bizarre British Indian breakfast mash up. Smoky, savoury and filling. If I’ve learnt one thing over the years, it’s that a dish that can be eaten at breakfast, lunch and dinner is normally always incredible.
Kedgeree is no exception. This staple of the Raj breakfast table it has gone through many incarnations over the years. Boiled eggs, smoked haddock and now I’ve veganised it with delicious smoked tofu.
Kedgeree is excellent not only because it’s delicious, but also because it is perfect for using up old rice. In fact it’s better with leftover rice which is slightly drier and more stale. Now you can use your leftover rice in the morning, lunch and evening. I’m starting to believe leftover rice is something of an staple that I need in my fridge at all times.
When to eat
Enjoy this year round.
Smoked Tofu Kedgeree
This meal is around 90% less polluting than the average UK meal.
Eating this recipe will save around 2.64 KG CO2e per person.
That’s equivalent to the emissions produced driving 21.84 KM in a modern car.How do I calculate this?
- 1 Teaspoon Coriander Seeds
- 1 Teaspoon Cumin Seeds
- 1/2 Teaspoon Chilli Powder
- 1/2 Teaspoon Cinnamon Powder
- 1 Teaspoon Turmeric
- 300 g Long Grain Rice
- 1 Large Onion
- 4 Cloves Garlic
- 25 g Fresh Coriander
- 4 Tablespoons Sunflower Oil
- 225 g Smoked Tofu (plain tofu works just as well)
- Prep your rice, If you’re not using leftovers. Rinse your rice. Place the rice into a medium pan and cover with water. Then agitate with your hands until the water turns cloudy. Strain the water through a fine sieve or colander and repeat the process for 4 – 5 times until the water starts to turn less cloudy. Cover the rice with about 700 ml of salted water. Bring to the boil and simmer for 20 minutes or until the rice is cooked and fluffy. Remove the pan from the heat and wash the rice in cold water. Reserve.
- Whilst your rice is cooking press and prep the tofu. After removing as much water as you can, slice into 1/2 cm thick pieces. Place on the side till later.
- Peel and dice the onion and garlic. Then heat 2 tablespoons of the sunflower in a large deep frying pan over a medium heat. Toast the cumin and coriander seeds for about a minute then add the onion and garlic. Fry for about 3 – 4 minutes until the onion is soft and see-through.
- Once the onion is cooked, tip in the cinnamon, chilli and turmeric and mix with the onion. Next pour in your cooked rice and mix until well combined with the spices and onion. Cook for a further 2 – 3 minutes, stirring often until the rice is sufficiently warmed through. Season the rice to taste. Remove from the heat.
- Heat the remaining sunflower oil in a small frying pan over a high heat and cook the tofu. Fry each side for 1 – 2 minutes until it begins to take some colour.
- Serve the rice with fried tofu arranged over it, with the fresh coriander chopped and sprinkled on top.