2 x 225g packs smoked extra firm tofu, we used The Tofu Co.
15 g fresh root ginger, peeled and finely grated
2 Tbsp. mild curry powder
1/2 Tbsp. ground turmeric
300 g basmati rice
800 ml hot vegetable stock
200 g frozen peas
3 Tbsp. full-fat natural yogurt, plus optional extra to serve
1 Tbsp. mango chutney, we used Geeta's, plus optional extra to serve
Juice 1/2 lemon
Large handful flat-leaf parsley, leaves picked and roughly chopped
Directions
Step 1Bring a small pan of water to the boil. Add the eggs, reduce the heat and
simmer for 8min. Drain and put into a
medium bowl of cold water to stop the
cooking and cool. Peel and set aside.
Step 2While the eggs are cooking, heat 1tbsp
oil in a large casserole dish or wide pan
(that has a lid) over low-medium heat
and gently fry the onion and a large
pinch of salt for 8-10min, until softened.
Step 3Meanwhile, pat the tofu dry with
kitchen paper and cut each block into 12
chunky strips. Heat remaining 1tbsp oil
in a large, preferably non-stick frying
pan over medium heat. Fry tofu strips
for 8-10min, turning occasionally, until
golden brown. Remove pan from heat.
Step 4Add the ginger, curry powder, turmeric
and a splash of water to the onion pan
and cook, stirring, for 30sec, then stir in
the rice until coated. Pour in the hot stock,
bring to the boil, then cover with a lid,
reduce heat and simmer gently for 8min.
Step 5Stir the peas and fried tofu into the rice,
re-cover and cook for 2min, until piping
hot and the rice is tender. Remove from
heat, take off lid and cover pan with a tea
towel (to absorb steam). Place lid back
on top and leave to rest for 3min.
Step 6Meanwhile, in a small bowl, mix the
yogurt, mango chutney and lemon juice.
Once the rice has rested, add the yogurt
mixture and parsley and gently fork
through; check seasoning. Quarter the
eggs and arrange over the rice. Serve
with extra yogurt and chutney, if you like.
Per serving (without extra yogurt/chutney):
Calories: 417
Protein: 21g
Total fat: 14g
Saturates: 2g
Carbs: 50g
Total sugars: 5g
Fibre: 6g
Our favourite brunch recipes to accompany a lazy morning
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
