Vegan Smoked Tofu Kedgeree

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Vegan Smoked Tofu Kedgeree

For an easy weekday meal, try this vegan smoked tofu kedgeree with toppings of your choice. You could try adding peas or sweetcorn to this dish for extra colour and nutritional value!

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Packed with spices and powerful flavours, this vegan version of the classic kedgeree is easy to prepare, but tastes like you’ve gone to a lot more effort.

What is kedgeree?

Traditionally, kedgeree is a dish made from curried rice, smoked flaked fish (usually haddock) and boiled eggs. Although its roots lie in Indian cuisine, it’s become a British favourite, particularly at breakfast.

Although this recipe doesn’t contain the fish or the eggs, the flavours still remain, with smoked tofu replacing the fish and cardamom, cumin and garam masala all flavouring the rice beautifully.

What is bouillon powder?

Bouillon powder is a powdered vegetable stock that is added to stews, soups, casseroles and some sauces for both moisture and flavour.

It is widely available under different brand names. For a vegan options, ensure that you purchase the vegetable stock only as meat options are available.

How is smoked tofu different to other types of tofu?

Smoked tofu is similar to regular firm tofu, but it has been smoked (often using tea leaves) to give it a different texture and flavour.

This makes it perfect for using in salads and stir-fries as it helps to add a depth of flavour.

In this recipe, it provides the salty smokiness that would traditionally come from the smoked haddock.

Gluten-free cooking

If you want this recipe to be gluten-free, make sure your stock cube does not contain wheat.

Total Time: 30 minutes

Prep Time: 10 minutes

Cook Time: 20 minutes

Servings: 4


Total Time: 30 minutes

Servings: 4




(Servings: 4)

  • 75 75 g smoked tofu
  • 0.25 0.25 tbsp olive oil
  • 0.25 0.25 large onion, sliced
  • 1 1 cloves garlic, sliced
  • 0.25 0.25 inch fresh ginger, grated
  • 25 25 g chestnut mushrooms, sliced
  • 0.25 0.25 tsp mustard seeds
  • 0.25 0.25 tsp cumin seeds
  • 0.25 0.25 tsp Nigella seeds
  • 1.5 1.5 cardamom pods, squashed
  • 0.25 0.25 mild red chilli, finely chopped
  • 0.5 0.5 bay leaves
  • 75 75 g basmati rice
  • 0.25 0.25 tsp bouillon powder
  • 150 150 ml hot water
  • 1/2 tsp turmeric
  • 0.25 0.25 tsp garam masala
  • 3 3 fine asparagus spears, cut into thirds
  • 18.75 18.75 g frozen peas
  • To serve
  • sliced spring onions
  • coriander leaves
  • toasted almond flakes
  • lemon wedges
  • diced fresh tomatoes


  1. In a large, lidded frying pan or wok, heat the olive oil before adding the onions, garlic, ginger and mushrooms. Cook over medium heat for a few minutes until beginning to soften.
  2. Add the smoked tofu, mustard seeds, cumin seeds and nigella seeds to the onions along with the cardamom, bay and chilli. Stir fry for a few minutes more or until the spices are fragrant.
  3. Add the rice to the pan and stir well to coat lightly in the oil.
  4. Carefully pour in the water and stir well once. Add the bouillon, turmeric, garam masala, asparagus and peas and cover with a lid.
  5. Leave to simmer for 10 minutes before turning off the heat. Leave the pan covered and undisturbed for a further 15 minutes to finish cooking the rice.
  6. When ready to serve, remove the lid and fluff up the grains with a fork. Serve hot, with toppings of your choice and a squeeze of fresh lemon.

Need another bite? Check out these quick & easy vegan tofu recipes!

Written by

Vegan Food & Living

Vegan Food & Living is a magazine dedicated to celebrating the vegan lifestyle. Every issue is packed with 75 tasty recipes, plus informative features.

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