Tofu Risotto
Indulge in the creamy decadence of Tofu Risotto, a plant-based twist on the classic Italian dish that's perfect for vegans and risotto lovers alike. This recipe features golden pan-fried cubes of extra-firm tofu paired with velvety arborio rice, cooked to perfection in a fragrant blend of vegetable broth, garlic, and optional white wine for added depth. Nutritional yeast and unsweetened plant-based milk lend a cheesy, dairy-free richness, while a splash of lemon juice adds a zesty brightness. Easy to prepare yet elegant enough for a dinner party, this dish is topped with fresh parsley for a pop of color and flavor. Perfectly creamy, protein-packed, and endlessly satisfying, Tofu Risotto is a must-try for anyone seeking a comforting, gourmet plant-based meal.
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Recipe Information
Ingredients
- 14 oz extra-firm tofu
- 3 tbsp olive oil
- 4 cups unsalted vegetable broth
- 1 cup arborio rice
- 1 yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 cup white wine (optional)
- 3 tbsp nutritional yeast
- 0.5 cup unsweetened plant-based milk
- 1 tbsp lemon juice
- 2 tbsp fresh parsley, chopped (optional)
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions
Press the tofu to remove excess moisture by wrapping it in a clean towel and placing a heavy object on top. Let it sit for 10-15 minutes. Once pressed, cut the tofu into small cubes.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the tofu cubes and cook, flipping occasionally, until golden brown on all sides (about 8-10 minutes). Remove from heat and set aside.
In a medium saucepan, heat the vegetable broth over low heat. Keep it warm throughout the cooking process.
In a large skillet or wide saucepan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook until softened (about 3-4 minutes). Stir in the minced garlic and cook for 1 minute until fragrant.
Add the arborio rice to the skillet and stir well to coat the grains in oil. Cook for 2-3 minutes to lightly toast the grains, stirring frequently.
If using white wine, pour it into the skillet and stir continuously until most of it has been absorbed by the rice (2-3 minutes).
Begin adding the warm vegetable broth to the rice, one ladle at a time. Stir frequently and allow the rice to absorb the liquid before adding more broth. Repeat this process until the rice is creamy and tender, which should take about 20-25 minutes. You may not need all of the broth, or you may need a little extra.
Once the rice is cooked, stir in the nutritional yeast, plant-based milk, lemon juice, salt, and black pepper. Mix well to combine and adjust seasoning to taste.
Gently fold the pan-fried tofu into the risotto. Cook for 2 more minutes to heat everything through.
Serve the risotto immediately, garnished with fresh parsley if desired. Enjoy your creamy Tofu Risotto!
Nutrition Facts
Calories |
1575 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.8 g | 97% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1390 mg | 60% | |
| Total Carbohydrate | 106.3 g | 39% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 13.4 g | ||
| Protein | 78.3 g | 157% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2981 mg | 229% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 2055 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
