Tofu and Pea Risotto

TOFU+31g protein

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

Ingredients

risotto

• 500 g Arborio rice
• 1500 ml vegetable broth
• 1 tbsp olive oil
• 1 tbsp curry powder
• 1 pinch black pepper
• 1 tsp dried thyme
• 300 g red bell pepper
• 300 g frozen peas
• 1 tbsp soy sauce
• 1 tsp salt

mushrooms

• 250 g button mushrooms
• 1 tsp herbes de Provence
• 1 tbsp sunflower oil

tofu

• 400 g marinated tofu
• 1 tbsp sunflower oil

Contains: celery, gluten, soy

How to make it

1. Heat the broth in a pot for adding to the risotto.
2. Heat olive oil in a large pan over medium heat. Add curry powder, black pepper, and thyme and cook for 1–2 minutes until fragrant. Add the rice and stir quickly so each grain is coated in the spices, then continue toasting until the edges of the rice start to turn translucent.

Nutrition