Tofu Kedgeree
52
- Prep Time10 min
- Total Time30 min
- Makes4 servings
Photo, Erik Putz.
Ingredients
2 tbsp canola oil, divided
1 small onion, finely chopped
2 garlic cloves, minced
2 1/2 tsp curry powder, divided
1 cup basmati rice
1 3/4 cup vegetable broth
1/2 cup sultana raisins
1/2 tsp salt, divided
3 cups cauliflower florets
1 210-g pkg smoked tofu, cut into 1/2-in. strips
4 cups coarsely chopped baby spinach
2 tbsp chopped cilantro
Instructions
POSITION rack in centre of oven, then preheat to 400F. Line a baking sheet with foil.
HEAT 1 tbsp oil in a large frying pan over medium. Add onion, garlic and 2 tsp curry powder. Cook until onion is soft, 3 to 4 min. Stir in rice. Add broth, raisins and 1/4 tsp salt. Bring to a boil. Reduce heat to medium-low and simmer, covered, until rice is just tender and liquid is absorbed, 12 to 15 min.
TOSS cauliflower with remaining 1 tbsp oil, 1/2 tsp curry powder and 1/4 tsp salt on prepared sheet. Roast 10 min, then add tofu to baking sheet and continue roasting until cauliflower is tender-crisp, about 15 more min.
REMOVE rice from heat and stir in spinach until wilted. Transfer to a platter. Top kedgeree with cauliflower, tofu and cilantro.
Nutrition (per serving)
Calories 381, Protein 16g, Carbohydrates 63g, Fat 13g, Fibre 5g, Sodium 658mg.
Excellent source of vitamin C.
Get more of our best tofu recipes.
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