Spicy tofu kedgeree

• basmati rice↗140g g
• eggs↗2
• olive oil↗1 tbsp tbsp
• onion↗1

  chopped

• red chilli↗1

  chopped

• medium curry powder↗2 tbsp tbsp
• brown or black mustard seeds1 tsp tsp
• 2-3 pinches cayenne pepper
• marinated tofu↗100g g

  (we used Cauldron)

• ½ bunch spring onions

  sliced

• handful flat-leaf parsley↗

  chopped

Step-by-step instructions

1. 1

   Cook the rice and boil the eggs in the same pan for 8-9 mins. Meanwhile, heat oil in a non-stick frying pan and soften the onion and chilli for 5 mins. Add all the spices and fry for 1-2 mins more.

2. 2

   Drain the rice and stir into the spicy onion with a splash of water and the tofu. Season well, then heat through gently for a few mins until piping hot. Peel and quarter the boiled eggs. Stir the spring onions and parsley into the rice, divide between 2 bowls and top with the eggs.