Smoked Tofu Risotto with Lemon & Basil (Dairy-Free)

This vegan tofu risotto with lemon and basil offers up a new way to cook with the classic Asian ingredient. Combining smoked tofu pieces with fragrant flavours and a luxurious creamy texture, it provides a delicious bowl of comfort food that's also gluten-free.

This recipe is fairly straightforward in terms of ingredients, so feel free to build on the base flavours by adding finely chopped carrot and celery. Likewise, you could throw some extra veg in the oven when cooking the tofu.

Baking the tofu gives it a crispy exterior, which then softens slightly when mixed into the creamy risotto at the end. Combine these textures with the classic duo of lemon and basil and you have yourself a winning dish.

If you want more rice in your life, take a look at these vegan recipes for butternut squash risotto and beetroot risotto.

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Can you use tofu in risotto?

Damn right. I've been doing it for years using my recipe for baked tofu pancetta, which adds a nice contrast of textures alongside the creamy rice.

This lemon and basil risotto is actually inspired by a dish I had in a restaurant many moons ago in my pre-vegan days, when chicken was the main ingredient. The smoked tofu does an excellent job of replacing it.

What is smoked tofu?

Smoked tofu is simply a version of tofu – bean curd made from soy milk – that has been smoked to give it a more robust flavour. High in protein and low in fat, it's a delicious and nutritious ingredient that adds a meatiness to plant-based dishes.

If you're new to the world of tofu, these recipes will give you further insight into its versatility in the kitchen:

• Ultimate Vegan Fish Pie
• Grilled Teriyaki Tofu Steaks
• Spicy Tofu Jalfrezi
• Vegan Goulash (Hungarian Stew)
• Crispy Tofu Stir-Fry
• Vegan Singapore Noodles
• Eggy Scrambled Tofu
• Roasted Sprouts with Tofu Bacon Bits
• Tofu Cream Cheese

Baking the tofu

To cook the tofu, preheat the oven to 200°C (400°F). Drizzle 1 tablespoon of oil over a baking sheet or oven dish and spread out the tofu pieces evenly.

Sprinkle with salt and pepper and bake for 20 minutes or until golden and crispy, turning the pieces over halfway through. Remove from the oven and set aside (the tofu should be cooked around the same time as the risotto, but be careful not to overdo it).

How to make vegan smoked tofu risotto with lemon and basil

While the tofu is cooking, you can start with the risotto. Heat the vegan stock in a saucepan then keep at a very low simmer (or see notes for 'cheat' method).

Heat 1 tablespoon of oil in a large frying pan on medium heat. Add the chopped onion and soften for 3-4 minutes, before adding the chopped garlic. Season with salt and pepper, stir well, and cook for a couple of minutes.

At this point, turn up the heat and keep stirring the ingredients. Add the risotto rice and stir constantly for a minute or so, before adding the white wine and lemon juice (but not the zest). The liquid will bubble vigorously at first, before calming down. Stir well for a minute and then reduce the heat.

Add the nutritional yeast then start to add ladles of the stock to the rice, stirring regularly. As the rice absorbs the liquid, continue to add more stock to maintain a loose or 'sloppy' consistency.

The heat should be fairly low throughout, so that the rice is bubbling gently but not boiling. Continue to stir regularly for around 15 minutes, adding as much stock as you need to the pan.

After 15 minutes, stir in the grated lemon zest and vegan cream. Chop the basil and add this to the pan, saving some whole leaves to serve. Stir well and cook for another 5 minutes, adding more stock or water as needed.

After the rice has been cooking for a total of 20 minutes, it should be 'al dente'. Each grain should be cooked through but still hold its shape. It may take longer than 20 minutes depending on how hot your stock is and how much you're cooking.

Once the rice is creamy and cooked through, stir in the baked tofu pieces, adjust the seasoning, and then turn off the heat.

Serving suggestions for tofu risotto

• Fresh basil leaves
• 4-ingredient cashew parmesan
• A drizzle of extra-virgin olive oil
• Toasted seeds or nuts
• An extra drizzle of homemade cashew cream

Recipe FAQ

Variations and tips

• Stock 'cheat' method: Instead of keeping the stock in a separate pan on low heat, you can add stock powder or a crumbled cube to the risotto pan and then gradually pour small amounts of hot water from a boiled kettle. 
• Add more veg: If you want to take this recipe up a notch, add finely chopped carrot (1 medium) and celery (2 sticks) when frying the onion. You could also roast some extra veg since you're using the oven to bake the tofu.
• Rice: Be sure to use a risotto rice and not something like long grain or basmati. Popular varieties include arborio and carnaroli.
• Pan: If possible, you should use a wide, high-sided pan or skillet to cook risotto. This helps the liquid to evaporate evenly and so the rice will cook more evenly.

How to store tofu risotto

While risotto is definitely best when freshly cooked, it'll still taste great when reheated or turned into arancini (breaded risotto balls) or risotto fritters.

Refrigerate: Store the dairy-free risotto in the fridge for up to three days. Reheat in the microwave or in a pan with some additional water – just note that it won't be as creamy as when you first cooked it.

Freeze: I wouldn't recommend storing cooked risotto in the freezer, as the rice will lose its texture and become grainy.

More vegan recipe ideas

If you liked this recipe, you may also enjoy:

• Vegan Butternut Squash Risotto
• Vegan Beetroot Risotto
• Ultimate Vegan Fish Pie
• Easy Cheesy Pasta Sauce
• Vegan Pea and Mint Risotto
• Creamy Vegan Mushroom and Leek Tagliatelle
• Creamy Vegan Risotto with Mixed Veg
• Ultimate Vegan and Gluten-Free Lasagne

You can also check out my full list of vegan mains.

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