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
St. Joseph Communications uses cookies for personalization, to customize its online advertisements, and for other purposes. Learn more or change your cookie preferences. By continuing to use our service, you agree to our use of cookies.
We use cookies (why?) You can change cookie preferences. Continued site use signifies consent.