Best 3 Tofu Risotto Recipes

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Indulge in a delightful culinary journey with our tofu risotto recipes, a harmonious blend of flavors and textures that will tantalize your taste buds. Discover the art of crafting this classic Italian dish with a plant-based twist, using firm or silken tofu as the star ingredient. Our recipes cater to diverse dietary preferences, offering gluten-free, vegan, and nut-free options, ensuring everyone can savor this creamy and satisfying meal. From the classic risotto with sautéed mushrooms and white wine to the vibrant roasted red pepper and spinach variation, each recipe promises a unique taste experience. Get ready to embark on a culinary adventure that celebrates the versatility of tofu and the timeless appeal of risotto.

Let's cook with our recipes!

TOFU AND ARTICHOKE RISOTTO



Tofu and Artichoke Risotto image

Vegan version. Very yummy. Serve warm with any of your favorite main dishes, or use as the whole meal.

Provided by CUTEKITCHENKITTEN

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 50m

Yield 8

Number Of Ingredients 12

2 tablespoons olive oil
1 tablespoon unsalted margarine
1 small onion, chopped
2 cups uncooked carnaroli rice
¼ cup soy milk
¼ cup apple juice
6 cups vegetable stock
1 (8 ounce) container firm tofu, cubed
1 (6.5 ounce) jar marinated artichoke hearts, drained, liquid reserved
2 cloves garlic, minced
1 (8.75 ounce) can low salt yellow corn
cayenne pepper to taste

Steps:

  • In a large saucepan over medium heat, heat oil and margarine. Stir in 1/2 the onion, and saute until tender. Stir in the rice, and cook until lightly browned.
  • Pour soy milk and apple juice into the rice. When the rice has absorbed the liquids, gradually pour in vegetable stock, about 1/2 cup at a time, until absorbed. Reserve about 1/4 cup stock. Cover, and cook about 20 minutes, until rice is tender.
  • In a medium saucepan over medium heat, lightly brown the tofu and remaining onion in the reserved marinated artichoke heart liquid. Stir in the garlic.
  • Remove the rice from heat, and thoroughly mix remaining vegetable stock, tofu mixture, artichoke hearts, corn, and cayenne pepper into the rice.

Nutrition Facts : Calories 347.3 calories, Carbohydrate 57.3 g, Fat 9.2 g, Fiber 2.9 g, Protein 10.4 g, SaturatedFat 1.1 g, Sodium 302.6 mg, Sugar 2.5 g

TOFU RISOTTO



Tofu Risotto image

This risotto is a real comfort food. Tofu has a quite bland taste, but I particularly love the texture of it. In this dish the tofu absorbs all the rich tastes of wine, parmesan cheese and garlic!

Provided by Chouny

Categories     One Dish Meal

Time 35m

Yield 8 serving(s)

Number Of Ingredients 14

2 cups extra firm tofu (in small dices, not the mori-nu tofu)
1 medium onion (minced)
2 cups mushrooms (sliced)
1/2 cup frozen peas
4 garlic cloves (minced)
1 cup arborio rice
4 1/2 cups chicken stock
1/2 cup white wine
1/2 cup parmesan cheese (freshly grated)
1 tablespoon butter
1 tablespoon olive oil
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon thyme

Steps:

  • Melt butter and oil in large frying pan, cook onions until translucent, add mushrooms saute until golden, add garlic saute for another minute, salt and pepper to taste,set aside.
  • In same frying pan, saute tofu until golden on all sides, you might want to add more olive oil and butter. The reason why you shouldent use the Mori-Nu Tofu is because even the extra firm one is too soft and will fall apart!
  • Add arborio rice to the tofu and start adding the chicken stock with the wine one cup at a time until all liquids are absorbed. Continue stirring and adding stock and wine until the rice is tender and add the frozen peas, add salt, pepper and thyme. This step should take approximately 20 minutes.
  • Finally stir in parmesan cheese (only fresh parmesan should be used for this recipe!) until it melts and risotto becomes creamy.
  • Serve piping hot -- enjoy!

ASPARAGUS, COURGETTE AND SMOKED TOFU RISOTTO RECIPE - (4/5)



Asparagus, Courgette and Smoked Tofu Risotto Recipe - (4/5) image

Provided by á-178044

Number Of Ingredients 9

1 small onion
2 cloves of garlic
1 medium courgette
10 asparagus tips
100 g smoked tofu
2 tablespoons olive oil
8 oz risotto rice
1 1/2 pints vegetable stock
1 tablespoon parmesan cheese

Steps:

  • Finely chop the onion and crush the garlic. I also sliced the courgette and tofu into small chunks. Over a low heat soften the onion and garlic. Add the rice and make sure it's thoroughly coated with the oil, onion and garlic. Turn up the heat to medium and add a ladleful of the vegetable stock. Stir until the stock has been absorbed by the rice then add another ladle of stock. Repeat this until all of the liquid has been absorbed. While the rice is cooking, grill the asparagus until softened then slice into centimetre chunks. Once the rice has cooked, add the vegetables and tofu and stir until mixed in and warmed.

Tips:

  • Use firm or extra-firm tofu: This will help the tofu hold its shape and prevent it from crumbling when cooking.
  • Press the tofu before using: This will remove excess water and help the tofu absorb more flavor.
  • Crumble the tofu into small pieces: This will help it cook evenly and absorb the flavors of the risotto.
  • Use a good quality vegetable broth: This will make a big difference in the flavor of the risotto.
  • Cook the risotto over medium heat: This will help the rice cook evenly and prevent it from sticking to the pan.
  • Stir the risotto frequently: This will help the rice absorb the liquid and prevent it from becoming clumpy.
  • Add the tofu and vegetables towards the end of cooking: This will prevent them from overcooking.
  • Season the risotto to taste: Add salt, pepper, and other seasonings to your liking.
  • Serve the risotto immediately: Risotto is best enjoyed fresh.

Conclusion:

Tofu risotto is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is a great way to use up leftover tofu, and it is also a good source of protein and fiber. With a few simple tips, you can make a tofu risotto that is sure to impress your family and friends.

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