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–+ servings

Kedgeree

Course: Breakfast
Cuisine: british
Keyword: british breakfast, Kedgaree
Prep Time: 4 hours 30 minutes
Cook Time: 20 minutes
Total Time: 4 hours 50 minutes
Servings: 6 servings
Author: Una Rose
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Ingredients

  • 6 cups cooked rice
  • 1 large carrot minced
  • 1 stalk broccoli minced
  • 2 cups frozen peas thawed in hot water
  • 1/2 cup multicolor grape tomatoes

Tofish

  • 420 g firm tofu pressed and crumbled
  • 1/4 teaspoon stevia seasoning or commercial salt free blend
  • 2 tablespoons nori flakes
  • 1 tablespoon seed blend
  • 2 teaspoons canola oil

Ranch Dressing:

  • 255 g silken tofu
  • 1-1/2 lemon juiced
  • 1/3 cup canola oil
  • 1 teaspoon stevia seasoning or commercial salt free blend
  • 1 tablespoon nutritional yeast
  • Soy milk for desired consistency

Kedgeree

  • 1/2 lemon juiced
  • 2 tablespoons oil
  • 1/2 teaspoon stevia seasoning or commercial salt free blend
  • 1/2 teaspoon paprika
  • 1/4 teaspoon turmeric
  • 3 teaspoon curry powder
  • 2-1/2 cups Ranch dressing
  • 1/2 cup soy milk as needed
  • 4 pineapple rings fried in a little oil or nonstick pan for garnish
  • Parsley leaves for garnish
  • 1/2 cup cashews roughly chopped for garnish
  • Fresh ground pepper

Instructions

  • Boil rice as directed. Once cooked, drain and rinse and set aside.
  • Add the ingredients for the ranch dressing into a blender. Blend until smooth. Set aside.
  • Mince carrot and broccoli. Chop first and then mince by hand to insure an even consistency.
  • Remove frozen peas. Rinse under hot water to thaw. Refrigerate until use.
  • Wash and pat dry the parsley and set aside.
  • Roughly chop the cashews and set aside.
  • Heat a little oil in a large wok or skillet. Fry the pineapple over medium heat until browned on both sides. Remove from heat and set aside.
  • Press tofu with your hands gently to remove water. Crumble into a medium bowl, in small bite size pieces.
  • Add the nori flakes, stevia seasoning and seed mix to the bowl with the tofu. Stir gently until well mixed. Set aside.
  • Heat 2 teaspoons canola oil in a large wok or skillet over medium high heat.
  • Add the tofu and stir fry until it is browned slightly and a bit chewy in texture, about 5-8 minutes. Add more oil if needed. Remove once done. Set aside.
  • Add more oil to the wok. Add the carrots, broccoli. Stir fry until tender. Add the peas, tofu and grape tomatoes, ranch dressing and seasonings. Stir until everything is well mixed.
  • Add the rice and stir until well mixed. Taste test and add more seasonings if desired. Add more soy milk if the mixture becomes too dry.
  • Serve immediately while hot. Serve with cashews, parsley, fresh ground black pepper, and the fried pineapple.