Tofu and Artichoke Risotto8 Reviews
- Prep: 20 min
- Cook: 30 min
- Ready In: 50 min
“Vegan version. Very yummy. Serve warm with any of your favorite main dishes, or use as the whole meal.” - by CUTEKITCHENKITTEN
Original recipe yields 8 servings
- 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.
- 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.
- 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.
- Remove the rice from heat, and thoroughly mix remaining vegetable stock, tofu mixture, artichoke hearts, corn, and cayenne pepper into the rice.
Amount Per Serving (8 total)
- 347 cal
- 9.2 g
- 57.3 g
Based on a 2,000 calorie diet
Reviews (8)Rate This Recipe
"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 (because I th..." See moreought corn was a weird add, and my husband is allergic to apple juice). It was a great way to eat tofu. "
"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) with..." See more the stock, which does add a lot of flavor. Then, I just added everything in. Mushrooms may taste good added in. (I'll try that next time)"
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