Curry Spiced Tofu Kedgeree

with Jammy Eggs and Peas

Moderate | 30 min

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Contains: Egg, Milk, Soy, and Sulphites.

May Contain: Fish, Gluten, Mustard, Peanuts, Sesame, Shellfish, and Tree Nuts.

What We'll Send

Green Peas
Cilantro
Yogurt
Red Cabbage
Parboiled Brown Rice
Garlic
Red Onion Diced 3/8"
Jalapeno
Red Bell Pepper
Lemon
Free Range Brown Egg
Organic Vegetable Stock Cube
Extra Firm Tofu
Spice Blend
Cinnamon, Chili Powder, Cumin Seeds, Smoked Paprika, Turmeric, Coriander, Ground Cardamom, Ground Fennel Seed, Ground Ginger
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Nutritional Info Per Serving
Calories 1082
Fat 55g
Protein 51g
Carbohydrates 103g

Cooking Directions

1

Cook Eggs 
- Bring a small pot of water to a boil.
- Carefully add eggs to water and set a timer for 8 minutes.
- Drain and run eggs under cold water for about 5 minutes, or until cooled.
- Gently tap eggs while turning to crack shells, then remove shells. Cut eggs in half lengthwise.

2

Cook Spiced Rice
- Heat 1 tbsp. each of the following into a small pot: olive oil and butter.
- Once hot, add brown rice, vegetable stock cube, and half of the spice blend. Stir for 1 minute or until fragrant.
- Stir in 1 1/2 cups salted water and bring to a boil.
- Cover with a lid, reduce heat and cook for 18-22 minutes.

3

 Prep Ingredients
- Wash jalapeno, bell pepper, cilantro and lemon.
- Remove stem and seeds from bell pepper and cut into 1/2 inch pieces.
- Remove stem and seeds from jalapeno and finely dice.
- Pick and chop cilantro leaves.
- Cut lemon in half.
- Drain tofu and pat dry with paper towel. Cut into 1/2 inch cubes.

4

Season Cabbage
- Meanwhile, add cabbage to a medium bowl. Season with lemon juice and half of the cilantro.
- Season to taste with salt and pepper. Set aside for serving.

5

Cook Kedgeree
- When eggs from Step 1 are cooling, heat 2 tbsp. oil in a large skillet over high.
- Add tofu and cook for 4-5 minutes, turning as needed until becoming golden and crispy on the outside.
- Stir in onions and bell peppers and cook for 5-6 munutes, or until tender.
- Add in green peas, garlic, remaining spice blend and jalapeno to taste. Cook for 1-2 minutes, or until bright green and tender.
- Season to taste with salt.

6

Serve
- Divide rice onto one side of large serving bowls.
- Add tofu and vegetables on the side.
- Garnish with remaining cilantro. Top with cabbage, a halved egg, yogurt and lemon juice to taste.
- Enjoy!

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