Tofu Risotto Recipe

Name: Tofu Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups extra firm tofu (in small dices, not the mori-nu tofu); 1 medium onion (minced); 2 cups mushrooms (sliced); 1/2 cup frozen peas; 4 garlic cloves (minced); 1 cup arborio rice; 4 1/2 cups chicken stock; 1/2 cup white wine; 1/2 cup parmesan cheese (freshly grated); 1 tablespoon butter; 1 tablespoon olive oil; 1 teaspoon salt; 1/4 teaspoon pepper; 1/4 teaspoon thyme

Servings: persons

2 cups extra firm tofu (in small dices, not the mori-nu tofu)
1 medium onion (minced)
2 cups mushrooms (sliced)
1/2 cup frozen peas
4 garlic cloves (minced)
1 cup arborio rice
4 1/2 cups chicken stock
1/2 cup white wine
1/2 cup parmesan cheese (freshly grated)
1 tablespoon butter
1 tablespoon olive oil
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon thyme

1
Melt butter and oil in large frying pan, cook onions until translucent, add mushrooms saute until golden, add garlic saute for another minute, salt and pepper to taste,set aside.
2
In same frying pan, saute tofu until golden on all sides, you might want to add more olive oil and butter. The reason why you shouldent use the Mori-Nu Tofu is because even the extra firm one is too soft and will fall apart!
3
Add arborio rice to the tofu and start adding the chicken stock with the wine one cup at a time until all liquids are absorbed. Continue stirring and adding stock and wine until the rice is tender and add the frozen peas, add salt, pepper and thyme. This step should take approximately 20 minutes.
4
Finally stir in parmesan cheese (only fresh parmesan should be used for this recipe!) until it melts and risotto becomes creamy.
5
Serve piping hot -- enjoy!

932

kcal

Calories

Fat

Carbs

103

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups extra firm tofu (in small dices, not the mori-nu tofu), 1 medium onion (minced), 2 cups mushrooms (sliced), 1/2 cup frozen peas, and more.

Yes, Tofu Risotto falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tofu Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions