Tofu kedgeree

18

PREP TIME

10 min

TOTAL TIME

30 min

Serves

4

Tofu kedgeree

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.

Chatelaine Quickies: Gingery tofu and rice noodle soup

Nutrition (per serving)

  • Calories
  • 381,
  • Protein
  • 16 g,
  • Carbohydrates
  • 63 g,
  • Fat
  • 13 g,
  • Fibre
  • 5 g,
  • Sodium
  • 658 mg.
  • Excellent source of
  • vitamin C
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