Vegan Risotto with Zucchini and Tofu

Vegan Risotto with Zucchini and Tofu

Still plenty of zucchini in the garden...I have been cooking them in 100 ways, so here is a risotto!

Ingredients

  • 1 block of tofu, frozen and then defrosted
  • 1 shallot
  • 2 yellow zucchini
  • 2 green zucchini
  • 2 tbs olive oil
  • 400 g arborio rice
  • 1 glass wine (optional)
  • 1.5 l vegetable stock
  • If you freeze the tofu, and then defrost it, it becomes porous and absorbs flavours like a sponge! Also it doesn't brake into pieces while you are cooking it, even in risotto, when you have to stir often!
  • Cut the tofu into small cubes. Chop the shallot and slice the zucchini. In a capable saucepan sauté the shallot and tofu with the olive oil. After a couple of minutes add the rice and, when hot, the wine. Stir and add the zucchini, and then, ladle by ladle, the vegetable stock.
  • Cook as for any risotto and serve.
  • Lastly, for the Italian readers, I would like to share this post from Erbaviola.
  • So che il tofu che si trova in Italia non e' sempre un gran che, questo e' proprio il tipo di tofu che mi tocca congelare, e poi scongelare, e cucinare come in questo risotto, perche' mangiarlo 'crudo' non e' proprio possibile per me, soprattutto dopo aver vissuto in Giappone!
Read the whole recipe on Alessandra Zecchini