Spicy tofu kedgeree

10-30 minutes 2 servings 30-60 minutes 600 kcal or less basmati rice cayenne pepper curry powder easy recipes egg eggs flat-leaf parsley fried rice kegeree mains midweek meal recipe mustard seed mustard seeds olive oil onion onions quick quick recipes red chilli red chillies spring onion spring onions stuart ovenden tofu vegetarian recipes

Ingredients

140g basmati rice

2 eggs

1 tbsp olive oil

1 onion , chopped

1 red chilli , chopped

2 tbsp medium curry powder

1 tsp brown or black mustard seeds

2-3 pinches cayenne pepper

100g marinated tofu (we used Cauldron)

½ bunch spring onions , sliced

handful flat-leaf parsley , chopped

Method

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.

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.