Fish-free kedgeree

Serves 3 to 4

  • 2 coffee mugs (approx 250ml sized mug) of brown rice, rinsed well
  • 2.5 mugs cold water (use same mug as above)
  • 3 tbsp vegetable oil
  • 2 x 220g packets smoked tofu – chopped into bite sized cubes
  • 3 medium onions – peeled and chopped
  • 400ml tin coconut milk
  • 4 garlic cloves – peeled and crushed
  • 2 tsp paprika
  • 1 tsp fresh ground black pepper
  • 1 red chilli – chopped
  • 1 green sweet pepper – de-seeded and chopped
  • 2 vegetable stock cubes
  • handful fresh chopped parsley


  1. Cook the rice in a heavy pan with a tight lid with the 2.5 mugs of water.
  2. Bring rice to the boil and then turn down to lowest heat possible and cook with lid on for 40 mins. All the water will have been absorbed.
  3. Fry the onions and crushed garlic in the oil for about 5 mins, add the sweet pepper, chilli and paprika and cook for a further 5 mins or so, stirring continuously.
  4. Add the smoked tofu and black pepper, then the coconut milk and crumbled stock cubes. Stir until all is heated through and then add the cooked rice.
  5. Serve up with parsley on top.