Smoked Tofu Kedgeree with Almonds
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4-6 20 minutes 40 minutes N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 cup long-grain brown rice 1 tsp salt 3 eggs
2 tbsps butter 1 tbsp grapeseed or safflower oil 1 cup smoked tofu, drained, pressed dry, and cut into 3/4-inch cubes
2 tbsps flaked almonds 5 tbsps chopped fresh parsley or chives salt and freshly ground black pepper



1 Rinse the rice and place it in a pan with the salt and enough water to cover by the depth of your thumb. Bring to a boil, cover tightly, and simmer over a very low heat for 30 to 40 minutes, until all the liquid is absorbed.
2 Meanwhile, put the eggs in a pan, cover with water, and bring to a boil. Boil for 5 minutes exactly, then remove from the heat and drain. Remove the shells and coarsely chop the white and yolk.
3 Tip the rice into a warmed serving bowl, breaking up any lumps with a fork. Stir in the eggs and butter, and keep warm.
4 Heat the oil in a small pan and gently fry the tofu for a minute or two, until heated through. Add it to the rice and eggs. Fry the almonds until golden brown and add them to the rice.
5 Stir in the parsley and a little more butter, if necessary. Season with salt and pepper, and serve.

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