Tofu Kedgeree
47
- Prep Time10 mins
- Total Time30 mins
- 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.
Chatelaine Quickies: Gingery tofu and rice noodle soup
Nutrition (per serving)
Calories 381, Protein 16g, Carbohydrates 63g, Fat 13g, Fibre 5g, Sodium 658mg.
Excellent source of vitamin C.