Vegetarian Kedgeree with Smoked Tofu
Recipe type: Breakfast, Mains
Cuisine: Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 cup uncooked white rice
  • 1 cup 'riced' cauliflower (see Tinned Tomatoes)
  • 3 ripe tomatoes, chopped
  • 1 tablespoon tomato puree
  • 1 teaspoon each curry powder, turmeric, garam masala, cumin
  • 4 eggs
  • 1 onion, diced
  • 1 teaspoon grated ginger
  • 2 cloves garlic, sliced
  • 800ml vegetable stock
  • 225g smoked tofu, , diced in 1cm pieces
  • 1 tablespoon vegetable oil
  1. First, boil the eggs for 6-8 minutes, according to preference (I like the yolks hard but boil them for 6 minutes if you like them a bit softer). Plunge into cold water to prevent a dark line forming around the yolk.
  2. While the eggs are boiling, saute the onion, garlic and ginger in the vegetable oil.
  3. Add the curry spices, stir well and cook for 2 minutes.
  4. Add the rice and 'riced cauliflower' and stir well.
  5. Stir in the tomato puree and tomatoes, then add the vegetable stock.
  6. Bring to the boil, stirring occasionally, then reduce the heat to a simmer and cook until almost of the stock is absorbed (about 20 minutes). Keep an eye on it as it's simmering and stir now and again to prevent it sticking.
  7. Add the smoked tofu and stir well. By the time the rest of the stock is absorbed, the tofu will be heated through thoroughly.
  8. Remove from the heat. Cut the eggs into quarters and stir into the kedgeree, keeping a few quarters aside for garnish.
Recipe by Veggie Runners at