Smoked Tofu Risotto with Lemon & Basil
This smoked tofu risotto combines meaty tofu pieces with fragrant lemon and basil for a delicious, creamy dish that's completely dairy-free.
Ingredients
- 2 tablespoons olive oil, divided
- 8 oz (225 g) extra-firm smoked tofu, drained and cut into approx. 1-inch cubes
- 1 onion, finely chopped
- 4 cloves garlic, finely chopped
- 1½ cups (300 g) risotto rice
- ⅓ cup (100 ml) white wine (ideally vegan, optional)
- 1 lemon, zest and juice (remember to grate before juicing)
- 4 tablespoons nutritional yeast
- 4-5 cups (1-1.2 litres) vegan stock
- Salt and pepper, to taste
- Large handful fresh basil (approx. 30 g)
- ½ cup (120 ml) cashew cream (or other vegan cream – optional)
Instructions
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).
Risotto
- 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.
- Serve with fresh basil leaves, a drizzle of extra-virgin olive oil, and homemade vegan parmesan.
Notes
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.
Smoked tofu: you don't have smoked tofu, you can simply use another variety (just make sure it's extra-firm). If you want to recreate some of the smokiness, try sprinkling over a very small amount of smoked paprika before baking.
Quantity: If increasing the ingredient amounts, be aware that the rice may take slightly longer to cook.
Rice: Be sure to use a risotto rice and not something like long grain or basmati. Popular varieties include arborio and carnaroli.
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.
Texture: 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. If you need to cook it for longer, just be careful not to let it go too mushy.
Pan: If possible, you should use a wide, high-sided pan or skillet to cook risotto. It’s not a deal-breaker, but it does help the liquid to evaporate more evenly (and so the rice will cook more evenly).
Gluten-free: If you need to ensure that this recipe is 100% gluten-free, use a vegan stock and vegan cream that are certified or labelled as such (the recommended cashew cream is gluten-free).
Storage: Store this risotto in the fridge for up to three days. It is not recommended to freeze cooked risotto.
If you liked this recipe, you might also enjoy:
- Vegan Butternut Squash Risotto
- Creamy Vegan Beetroot Risotto
- Vegan Pea and Mint Risotto
- Ultimate Vegan Fish Pie
- Easy Cheesy Pasta Sauce
- Creamy Vegan Mushroom and Leek Tagliatelle
- Ultimate Vegan and Gluten-Free Lasagne
- Baked Tofu Pancetta (Bacon Bits)
Nutrition
Calories: 501kcalCarbohydrates: 76gProtein: 17gFat: 13gSaturated Fat: 2gSodium: 332mgPotassium: 486mgFiber: 7gSugar: 4gVitamin A: 402IUVitamin C: 19mgCalcium: 58mgIron: 6mg
Nutrition Facts
Smoked Tofu Risotto with Lemon & Basil
Amount Per Serving
Calories 501
Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 2g13%
Sodium 332mg14%
Potassium 486mg14%
Carbohydrates 76g25%
Fiber 7g29%
Sugar 4g4%
Protein 17g34%
Vitamin A 402IU8%
Vitamin C 19mg23%
Calcium 58mg6%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
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