Tofu façon kedgeree

Nouveau

Très riche en fibres

Végétarien

Riche en protéines

Tofu façon kedgeree

avec riz basmati, épinards et pois

15 min

Difficulté: 1/3

Indienne

Ingrédients : Tofu (soya) (soya non OGM, eau, sulfate de calcium, chlorure de magnésium) • Riz basmati • Oignon jaune • Citron • Petits pois • Œuf de catégorie A • Pâte de cari douce (eau, oignons, pâte de tomates, vinaigre, huile végétale, ail, amidon de maïs modifié, ail en poudre, sel, poudre de cari, épices, gomme de xanthane, acide citrique, caramel, sorbate de potassium, benzoate de sodium) • Épinards • Concentré de bouillon de légumes (concentrés de jus de légumes (tomate, champignon, oignon, carotte, céleri), sucres (sucre, maltodextrine), sel, extrait de levure) • Mélange d'épices indien (moutarde) (coriandre, curcuma, cumin, sel, épices, poudre d'oignon, poudre d'ail, moutarde moulue, poivre noir, poudre de chili, flocons de chili, huile de canola, dioxyde de silicium) • Coriandre.

Allergens

Soya

Moutarde

Blé

Lait

Sulfites

Crustacés

Oeuf

Peut contenir des traces d’allergènes

Arachides

Sésame

Noix

Poisson

Gluten

Tags

30-min-or-less

Très riche en fibres

Végétarien

Riche en protéines

South-southeastasian

Recettes équilibrées

Ingrédients

Tofu

1 unit(s)

Bébés épinards

28 g

Petits pois

56 g

Coriandre

7 g

Oignon jaune

1 unit(s)

Citron

1 unit(s)

Œuf

1 unit(s)

Mélange d'épices à l'indienne

9 g

Pâte de cari

2 tbsp

Concentré de bouillon de légumes

1 unit(s)

Riz basmati

0.75 cup

Huile

2 tbsp

Sel

0.33 tsp

Poivre

0.13 tsp

Beurre

1 tbsp

Preparation

Before starting, to a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
Wash and dry all produce.
Using a strainer, rinse rice until water runs clear.
Carefully wash egg.
To the boiling water, stir in rice and reduce heat to low. Using a spoon, lower egg into the pot. Cover and cook for 7 min for a runny yolk, or 9 min for a set yolk.** Carefully remove and rinse egg under cold water for 30 sec, until cool enough to peel.
Cover and continue cooking rice for 5-6 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.

Peel, then cut onions into 1/2-inch pieces.
Roughly chop cilantro.
Roughly chop spinach.
Zest, then juice half the lemon. Cut any remaining lemon into wedges.
Pat tofu dry with paper towels, then cut into 3/4-inch cubes. Season with half the Indian Spice Mix, salt and pepper, then toss to coat.

In a large non-stick pan, heat 1 tbsp olive oil over medium. When hot, add tofu. (NOTE: For 4 servings, cook tofu in 2 batches, using 1 tbsp oil per batch.) Pan-fry for 6-7 min, turning cubes occasionally, until crispy and golden all over.
Meanwhile, to a small bowl, add curry paste, vegetable broth concentrate, half the lemon zest, half the lemon juice and 3/4 cup (1 1/4 cup) water. Stir to combine.
Transfer tofu to a clean plate.

Reheat the same pan from step 3 over medium. Add 1 tbsp (2 tbsp) oil and onions. Cook for 2-3 min, stirring occasionally, until softened. Season with remaining Indian Spice Mix, salt and pepper.
Add curry paste mixture. Stir to combine. Bring to a boil.
Once boiling, reduce heat to medium-low. Add tofu and peas. Cook for 4-5 min, stirring often, until sauce thickens. Season with salt and pepper.

To the rice, add 1 tbsp (2 tbsp) butter, spinach, half the cilantro, the remaining lemon zest and the remaining lemon juice. Fluff rice mixture with a fork and season with salt.