Kedgeree-Style Tofu
with Basmati Rice, Spinach and Peas- Soy
- Egg
- Mustard
- Milk
- Wheat
- May contain traces of allergens
- Milk
- Tree nuts
- Peanuts
- Sesame
- Soy
- Sulphites
- Mustard
- Fish
- Gluten
- Crustaceans
- Egg
Ingredients: Tofu (soy) (non-GMO soybean, water, calcium sulfate, magnesium chloride) • Basmati rice • Yellow onion • Lemon • Green peas • Grade A egg • Mild curry paste (water, onions, tomato paste, vinegar, vegetable oil, garlic, modified corn starch, garlic powder, salt, curry powder, spices, xanthan gum, citric acid, caramel, potassium sorbate, sodium benzoate) • Spinach • Vegetable broth concentrate (vegetable juice concentrates (tomato, mushroom, onion, carrot, celery), sugars (sugar, maltodextrin), salt, yeast extract) • Indian spice blend (mustard) (coriander, turmeric, cumin, salt, spices, onion powder, garlic powder, mustard ground, black pepper, chili powder, chili flakes, canola oil, silicon dioxide) • Cilantro.
Ingredients
1 unit(s)
Tofu
(Contains: Wheat, May contain traces of allergens, Soy)
28 g
Baby Spinach
56 g
Green Peas
7 g
Cilantro
1 unit(s)
Yellow Onion
1 unit(s)
Lemon
1 unit(s)
Egg
(Contains: Egg)
9 g
Indian Spice Mix
(Contains: May contain traces of allergens, Mustard, Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
2 tbsp
Curry Paste
(Contains: Mustard, Milk, Fish, Gluten, Soy, Crustaceans, Egg, Sesame, Sulphites, Wheat, Tree nuts, May contain traces of allergens)
1 unit(s)
Vegetable Broth Concentrate
(Contains: Milk, Sesame, Gluten, Egg, Fish, Mustard, Crustaceans, Soy, Tree nuts, Wheat, Sulphites, May contain traces of allergens)
¾ cup
Basmati Rice
(Contains: Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy, May contain traces of allergens)
Not included in your delivery
2 tbsp
Oil*
⅓ tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Butter*
(Contains: Milk)
Nutrition Values
Cooking Steps
- Before starting, to a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Wash and dry all produce.
- Using a strainer, rinse rice until water runs clear.
- Carefully wash egg.
- To the boiling water, stir in rice and reduce heat to low. Using a spoon, lower egg into the pot. Cover and cook for 7 min for a runny yolk, or 9 min for a set yolk.** Carefully remove and rinse egg under cold water for 30 sec, until cool enough to peel.
- Cover and continue cooking rice for 5-6 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.
- Peel, then cut onions into 1/2-inch pieces.
- Roughly chop cilantro.
- Roughly chop spinach.
- Zest, then juice half the lemon. Cut any remaining lemon into wedges.
- Pat tofu dry with paper towels, then cut into 3/4-inch cubes. Season with half the Indian Spice Mix, salt and pepper, then toss to coat.
- In a large non-stick pan, heat 1 tbsp olive oil over medium. When hot, add tofu. (NOTE: For 4 servings, cook tofu in 2 batches, using 1 tbsp oil per batch.) Pan-fry for 6-7 min, turning cubes occasionally, until crispy and golden all over.
- Meanwhile, to a small bowl, add curry paste, vegetable broth concentrate, half the lemon zest, half the lemon juice and 3/4 cup (1 1/4 cup) water. Stir to combine.
- Transfer tofu to a clean plate.
- Reheat the same pan from step 3 over medium. Add 1 tbsp (2 tbsp) oil and onions. Cook for 2-3 min, stirring occasionally, until softened. Season with remaining Indian Spice Mix, salt and pepper.
- Add curry paste mixture. Stir to combine. Bring to a boil.
- Once boiling, reduce heat to medium-low. Add tofu and peas. Cook for 4-5 min, stirring often, until sauce thickens. Season with salt and pepper.
- To the rice, add 1 tbsp (2 tbsp) butter, spinach, half the cilantro, the remaining lemon zest and the remaining lemon juice. Fluff rice mixture with a fork and season with salt.
- Cut egg in half. Season with salt and pepper.
- Divide rice between bowls.
- Divide tofu between bowls and top each with half an egg.
- Sprinkle remaining cilantro over top.
- Squeeze a lemon wedge over top.
