Roasted Hokkaido Pumpkin Risotto with Smoked Tofu

TOFU+24g protein

Recipe by Nikoleta, vegan cook and author of every recipe in the Tofu app · @surovadcerka

Ingredients

topping

• 1 kg hokkaido pumpkin
• 1 tbsp olive oil (more as needed)
• 400 g smoked tofu
• pumpkin seeds
• basil (or sage leaves)

Risotto

• 1 tbsp vegan butter (more as needed)
• 2 leaves sage (fresh)
• 1 onion
• 3 cloves garlic
• 1 tsp dried thyme
• 250 g Arborio rice
• 100 ml white wine
• 1 l vegetable broth
• 1/4 tsp nutmeg
• 1 pinch black pepper
• 1/2 lemon
• 1 tsp salt

Contains: celery, soy

How to make it

1. Cut the pumpkin in half and remove the seeds.
2. Cut half of it, about 450g, into cubes and place in a smaller pot with a lid. Add a little olive oil and let the pumpkin soften under the lid, stirring occasionally for about 15 minutes.

Nutrition