Tofu and Artichoke Risotto


"Vegan version. Very yummy. Serve warm with any of your favorite main dishes, or use as the whole meal."


50 m {{adjustedServings}} servings 347 cals
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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 347 kcal
  • 17%
  • Fat:
  • 9.2 g
  • 14%
  • Carbs:
  • 57.3g
  • 18%
  • Protein:
  • 10.4 g
  • 21%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 303 mg
  • 12%

Based on a 2,000 calorie diet

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  1. In a large saucepan over medium heat, heat oil and margarine. Stir in 1/2 the onion, and saute until tender. Stir in the rice, and cook until lightly browned.
  2. Pour soy milk and apple juice into the rice. When the rice has absorbed the liquids, gradually pour in vegetable stock, about 1/2 cup at a time, until absorbed. Reserve about 1/4 cup stock. Cover, and cook about 20 minutes, until rice is tender.
  3. In a medium saucepan over medium heat, lightly brown the tofu and remaining onion in the reserved marinated artichoke heart liquid. Stir in the garlic.
  4. Remove the rice from heat, and thoroughly mix remaining vegetable stock, tofu mixture, artichoke hearts, corn, and cayenne pepper into the rice.
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  1. 10 Ratings


This was really good, a few alterations for my taste: I used aborio rice (I don't know what carnaroli rice is, and always use aborio for risotto). I left out the apple juice and the corn (becaus...

Very yummy recipe--I made this for christmas dinner and the family liked it as well, even with the tofu. I found it easier to simplify by cooking the rice any way that is easier (I used instant...

Very yummy. Didn't work too well with brown rice, but I'm still learning how to cook with that. A nice intro to tofu dish.