Vegan Curried Rice With Tofu

Healthy Recipes

Serves: 4
Prep & Cooking time: 70-85minutes

Notes: This recipe contains: Vitamin A, B-Vitamins, Vitamins C, E & K, protein, fibre, potassium, calcium, magnesium, iron, no added sugars and is low in saturated fats!

The fundamentals of this recipe stem from Kedgeree! We both used to enjoy a bit of Kedgeree back in the day; it’s a traditional English dish from colonial India. A popular theory is that it originated from an Indian rice and legume dish known as ‘Khichri’, which is traced back to the 1300’s. It was initially introduced to the British as a ‘breakfast dish’ during Victorian times…but now it’s served any time of the day! Today’s modern recipe consists of (arguably) untraditional ingredients which include: flaked smoked fish/fish, eggs, butter and/or cream…but essentially it is curried rice!

 …And there’s absolutely no reason why everyone can’t enjoy a bit of curried rice! I’ve made this recipe previously with short-grain rice (without tomatoes/ bell pepper)…and it always turns out tasting a bit dry…which is undoubtedly why the element of butter and cream have crept into this recipe! I prefer not to add oil and/or vegan spreads to this meal… and with my recipe I don’t have to. This meal contains wonderful tastes and textures which can be enjoyed hot or cold!

Its the type of dish that is extremely adaptable; its also ideal for using up any leftover vegetables and legumes!


*Nutritional Breakdown (not including extra/alternative toppings):



+++++++++++++++++++++++++396g      Firm Tofu
+++++++++++++++++++++++++180g      White onion
+++++++++++++++++++++++++4g          Garlic cloves
+++++++++++++++++++++++++160g       Orange Bell Pepper
+++++++++++++++++++++++++60g        Baby spinach
+++++++++++++++++++++++++6g           Fresh Coriander
+++++++++++++++++++++++++300g      Brown basmati rice (uncooked)
+++++++++++++++++++++++++16g        Cashews (unsalted)
+++++++++++++++++++++++++400g      Tin chopped plum tomatoes (no added salt/sugar)
+++++++++++++++++++++++++300ml   Water
+++++++++++++++++++++++++                1kcal Fry Spray (low-fat cooking oil)
+++++++++++++++++++++++++4g           Mild curry powder
+++++++++++++++++++++++++1g           Dried coriander
+++++++++++++++++++++++++1g           Turmeric
+++++++++++++++++++++++++2g           Brown mustard seeds
+++++++++++++++++++++++++120g      Frozen garden peas
+++++++++++++++++++++++++                Salt & ground black pepper

Extras or alternative toppings:

+++++++++++++++++++++++++30g        Radish
+++++++++++++++++++++++++12           Olives
+++++++++++++++++++++++++12g        Capers
+++++++++++++++++++++++++                Sweet papkria
+++++++++++++++++++++++++10g         Flaked almonds
+++++++++++++++++++++++++40g         Natural soya yoghurt (unsweetened)



Open and drain the tofu. Place it between two heavy chopping boards for approximately 30 minutes to remove any excess water.


Meanwhile, heat the oven to 200°C/400°F. Line a baking sheet with a silicone mat or parchment paper; spray it with a little low-fat cooking oil.


In the meantime, peel and dice the onion and garlic. Wash, remove the stem, de-seed and dice the bell pepper.


Wash the spinach; allow it to drain. Wash, dry and roughly chop the coriander. Wash the rice.


Roughly chop the nuts.


 Place the tomatoes and water into a large measuring jug; mix together.


 Meanwhile, drain and chop the tofu into bite-sized pieces. Place it onto the baking sheet. Lightly spray it with some low-fat cooking oil. Place it into the oven. Bake for 30-35 minutes, or until lightly browned.

NB: Refer to my previous recipes if you require visual guidance for this step.


NB: I used ‘3 sprays’.

In the meantime, place a large, non-stick saucepan over a medium-low heat. Spray some low-fat cooking oil. Add the onion, garlic and bell pepper. Stir together. Gently fry for 1-3 minutes, or until softened.


 Add the curry powder, dried coriander, turmeric and mustard seeds. Stir to coat. Gently fry for 1 minute or until fragrant.


 Add the rice. Stir to coat.


Add the tomato mixture and the peas. Stir to combine. Season it with some salt and pepper to taste. Cover with a lid. Bring to the boil. Reduce to a simmer. Cook for 20-25 minutes, or until the rice has ‘mostly’ absorbed the water.

NB: You might have to adjust cooking times of the rice mixture accordingly. Refer to the packet instructions.


 In the meantime, remove the baked tofu from the oven. Place onto a cooling rack.

NB: If preferred, cover it with some foil to keep warm.



 Remove the saucepan from the heat. Do not remove the lid. Allow it to stand for 8 minutes.


 Add the spinach. Replace the cover. Allow it to stand for a further 2 minutes, or until the spinach is wilted slightly.


 Remove the cover. Fluff and stir the rice with a fork.


 Transfer the mixture into a casserole dish. Top with the tofu, coriander, the nuts any other desired ingredients.

NB: I did not mix these ingredients into the rice. I also added some additional toppings: olives, capers and sweet paprika.


Serve immediately with a green salad or green beans if desired.

NB: I forgot to cook my beans! 😦



 Refrigerate any leftovers in a resealable container (ideally within an hour after cooking); reheat and consume within 1-2 days.

NB: When reheating, always check to make sure the rice is steaming hot all the way through and do not reheat the rice more than once. 


If preferred…

  • Try using lentils or some soya, broad, kidney or aduki beans instead of tofu.
  • Vary your veggies! Try using: fresh chillies, green beans, carrots, leek, kale, courgette or maybe even some cumin seeds, fenugreek or sultanas to the rice instead.
  • I used a neutral curry spice mix, but feel free to make it as spicy as you desire!
  • To reduce the fat, use less tofu and omit the cashews; use a few flaked almonds instead.
  • If you are not vegan/vegetarain, try using a bit of some poached haddock, mackerel, salmon or eggs to the dish.


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