Spinach Risotto with Tofu
Risotto is one of the most popular dishes in Italian cuisine, traditionally made creamy with butter and cheese. This vegan version is just as satisfying, as nutritional yeast and plant-based milk provide the perfect alternative for achieving a silky texture. Spinach adds freshness and color to the dish, while the sautéed tofu provides extra protein and a slightly crispy texture. This risotto is not only delicious and nutritious but also easy to prepare, making it a perfect choice for a quick and healthy dinner.
Ingredients for this recipe
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Preparation Steps
1
Press the tofu thoroughly with paper towels to remove excess moisture, then cut it into small cubes.
2
Heat a tablespoon of olive oil in a skillet over medium heat. Sauté the tofu cubes for 5-6 minutes, or until golden brown. Remove and set aside.
3
Finely chop the onion and garlic. Heat the remaining olive oil in a deep saucepan or Dutch oven over medium heat. Sauté the onion and garlic for 2-3 minutes, until softened and translucent.
4
Add the risotto rice and toast for 1-2 minutes, stirring constantly, until lightly toasted.
5
Gradually add the vegetable broth, one ladleful at a time, stirring continuously and allowing the rice to absorb the liquid before adding more. Continue until the rice is creamy and cooked through.
6
When the rice is almost cooked (after about 15 minutes), add the fresh spinach and stir until wilted.
7
Pour in the plant-based milk, sprinkle in the nutritional yeast, and season with salt and pepper.
8
Add the sautéed tofu and stir to combine all the flavors.
9
Squeeze a little lemon juice over the risotto, then serve immediately, garnished with fresh spinach leaves.
