Tofu Kedgeree Vegan recipe

Tofu Kedgeree

Prep 10 mins
Cook 20 mins
Serves 2

Tofu scramble with a lovely, smoky flavour tops this mildly spiced rice dish to make a simple and yet super brunch or supper.

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For the Tofu:
½ block Cauldron Organic Original Tofu, drained
½ tsp liquid smoke
2 tbsp vegetable oil
Sea salt to taste

For the Rice:
1 tbsp vegetable oil
1 onion, diced
3 cardamon pods, bashed
1 small stick cinnamon
¼ tsp turmeric powder
1 tsp mild curry powder
2 bay leaves
1/2 tsp sea salt
115g basmati rice
250ml vegetable stock
1 lemon cut into wedges and 2 tbsp chopped parsley to serve


  1. For the rice, heat the oil in a pan that has a tight-fitting lid then fry the onion for 5 minutes until softened.
  2. Add the cardamom pods, cinnamon stick, turmeric powder, curry powder, bay leaves and salt and cook for 1-2 minutes more. Stir in the rice and cook for 2-3 minutes until the rice is coated in the spices.
  3. Add the stock, bring to the boil then simmer, covered for 12-14 minutes checking the level of liquid and stirring occasionally. Add more stock if necessary.
  4. Towards the end of the rice cooking time, preheat the oil and liquid smoke in a saute pan. Crumble the tofu into the pan and cook for 6-8 minutes stirring often until the tofu is well coated and golden brown. Season to taste with salt.
  5. Divide the rice between the serving bowls and serve the scrambled tofu on top with plenty of lemon wedges and a sprinkle of parsley.