Asparagus Risotto With TOFU

Asparagus Risotto With TOFU

  • Prep time: 15
  • Cook time: 45
  • Yield: 8
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Ingredients
  • 8 oz. extra firm tofu
  • 1 lime, juice + zest
  • 1/2 tbsp soy sauce
  • 1 clove garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp ginger, minced
  • 1/4 cup dry white wine
  • 1 pound asparagus, trimmed
  • 3 tbsp butter
  • 1 shallot, finely diced
  • 1/2 cup parmesan cheese, grated
  • 3-1/2 cups stock
Nutrition Facts
Serves 8

Description

Title: Creamy Asparagus Risotto with Crispy Tofu: A Vegan Delight

Introduction: Embrace the flavors of spring with a delightful and wholesome recipe that combines the earthy taste of asparagus with the richness of creamy risotto. Elevating this dish to a new level of plant-based goodness, we’ve added crispy tofu for a satisfying crunch. Join us on a culinary journey as we create a delectable Asparagus Risotto with Tofu that’s not only vegan but bursting with flavors and textures.

Instructions:

1. Prepare the Tofu:

  • Press the tofu to remove excess water, then cut it into bite-sized cubes.
  • In a non-stick pan, heat 1 tablespoon of olive oil over medium heat.
  • Add the tofu cubes and sauté until golden brown and crispy. Set aside.

2. Sauté the Aromatics:

  • In a large pan, heat the remaining olive oil over medium heat.
  • Add the chopped onion and garlic, sautéing until softened and fragrant.

3. Toast the Rice:

  • Add the Arborio rice to the pan, stirring continuously until the rice is lightly toasted.

4. Deglaze with Wine:

  • Pour in the white wine, stirring constantly until most of the liquid is absorbed.

5. Add the Asparagus:

  • Incorporate the asparagus pieces into the risotto, allowing them to cook slightly.

6. Begin the Simmer:

  • Ladle in the warm vegetable broth one cup at a time, stirring frequently.
  • Allow each addition of broth to be absorbed before adding the next.

7. Continue Cooking:

  • Repeat the process until the rice is creamy and cooked to al dente, and the asparagus is tender but still vibrant.

8. Add Nutritional Yeast (Optional):

  • For an extra layer of flavor, stir in nutritional yeast to achieve a cheesy profile.

9. Fold in the Tofu and Parsley:

  • Gently fold in the crispy tofu cubes and chopped fresh parsley.

10. Season and Serve:

  • Season the risotto with salt and pepper to taste.
  • Serve the asparagus risotto with tofu hot, garnished with extra parsley and a wedge of lemon on the side.

Conclusion: This Asparagus Risotto with Crispy Tofu is a celebration of fresh, seasonal ingredients combined with the comfort of a classic risotto. The creamy texture of the Arborio rice, the vibrant green asparagus, and the satisfying crunch of the tofu create a symphony of flavors that will leave you craving more. Perfect for a weekend dinner or a special gathering, this vegan delight showcases the endless possibilities of plant-based cooking. Enjoy the harmony of tastes, and savor the joys of a homemade, cruelty-free meal!

Instructions

  • 1. press tofu to remove excess liquid 20-30 minutes, drain as necessary
  • 2. cut tofu into 1/3" thick triangle pieces
  • 3. mix lime, garlic, ginger salt, wine, soy sauce and marinate tofu 2-3 hours or overnight
  • 4. cut asparagus into 1" to 1-1/2" pieces, discard tough 1" ends
  • 5. heat 1qt water in pot to boil
  • 6. blanch asparagus 2 minutes, shock in ice water bath immediately
  • 7. simmer stock in separate pan
  • 8. saute shallots in butter a few minutes until translucent
  • 9. stir in rice and cook another 2 minutes
  • 10. stir in wine
  • 11. stir in 1/2 cup broth at a time, slowly add more as it is absorbed (takes 15-20 minutes)
  • 12. rice should be cooked after 15-20 minutes
  • 13. remove from heat & stir in parmesan & asparagus
  • 14. season w/ salt & pepper
  • 15. remove tofu from marinade and fry in pan lightly coated with oil
  • 16. tofu should cook 5 minutes on first side and additional 3 minutes after flipping