Smoked tofu “Vegily”

direction

• 1. step 1Bring a small pot of water to a boil. Add the eggs, reduce the heat, and simmer for about 8 minutes. Drain and place in a medium bowl of cold water to stop cooking and let cool. Peel and set aside.
  2. step 2While the eggs are cooking, heat 1 tablespoon of the oil in a large casserole dish or wide pot (with a lid) over medium-low heat, add the onion and a generous pinch of salt, and cook until softened, 8 to 8 minutes. Fry gently for 10 minutes.
  3. step 3Meanwhile, pat the tofu dry with kitchen paper and cut the tofu into 12 equal pieces. Heat remaining 1 tablespoon oil in a large skillet, preferably nonstick, over medium heat. Fry the tofu for 8 to 10 minutes, turning occasionally, until golden brown. Remove the pot from the heat.
  4. step FourAdd the ginger, curry powder, turmeric, and a little water to the onion pot and cook for 30 seconds, stirring, then add the rice and stir until coated. Pour in the hot stock, bring to a boil, then cover, reduce heat, and simmer gently for 8 minutes.
  5. step FiveAdd the peas and fried tofu to the rice, stir, cover, and cook for 2 minutes, until hot and the rice is tender. Remove from heat, remove lid, and cover bread with a tea towel (to absorb steam). Replace the lid and let stand for 3 minutes.
  6. step 6Meanwhile, in a small bowl, combine yogurt, mango chutney, and lemon juice. Once the rice has rested, add the yogurt mixture and parsley and mix gently with a fork. Check the seasoning. Divide the egg into 4 equal parts and serve over the rice. Serve with yogurt or chutney if you like.