Tofu kedgeree

Prep 10 min
Total 30 min
Serves 4



2 tbsp
canola oil, divided
1 small
onion, finely chopped
garlic cloves, minced
2 1/2 tsp
curry powder, divided
1 cup
basmati rice
1 3/4 cup
1/2 cup
sultana raisins
1/2 tsp
salt, divided
1 210-g pkg
smoked tofu, cut into 1/2-in. strips
4 cups
coarsely chopped baby spinach
2 tbsp
chopped cilantro


  • 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.


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

Chatelaine Quickies: Gingery tofu and rice noodle soup

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