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.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

In a medium saucepan, heat the vegetable broth over low heat. Keep it warm throughout the cooking process.

Step 4

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.

Step 5

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.

Step 6

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).

Step 7

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.

Step 8

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.

Step 9

Gently fold the pan-fried tofu into the risotto. Cook for 2 more minutes to heat everything through.

Step 10

Serve the risotto immediately, garnished with fresh parsley if desired. Enjoy your creamy Tofu Risotto!

Nutrition Facts

Serving size	2101.1 grams (2101.1g)

Amount per serving	% Daily Value*
Calories	1575

Total Fat 75.80g	97%
Saturated Fat 11.60g	58%
Polyunsaturated Fat 4.00g
Cholesterol 0mg	0%
Sodium 1390mg	60%
Total Carbohydrate 106.30g	39%
Dietary Fiber 15.20g	54%
Total Sugars 13.40g
Protein 78.30g	157%

Vitamin D 50IU	250%
Calcium 2981mg	229%
Iron 14mg	80%
Potassium 2055mg	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.

Source of Calories

Fat: 48.0%

Protein: 22.0%

Carbs: 29.9%