Tofu, mushroom and leek risotto

Summary

Block of tofu – cubed & dry fried… with one onion, two leeks, mushrooms, garlic & grated ginger.. then added mushroom ketchup. ½ cup spelt , 1 cup paella rice & ½ cup quinoa… stirred well, then added tin of coconut milk & 400ml veg stock + salt & pepper … simmer until grains start to soften & then add mix of peas, edamame beans & bread beans (or veg of choice!) , cook for another 5 minutes or until most of liquid had been absorbed and grains are soft

tofu

Tofu, mushroom & leek risotto

Kirstin ForsytheKirstin Forsythe
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Appetizer
Cuisine American
Servings 3

Ingredients
  

  • 1 block Tofu
  • 1 onion
  • mushrooms
  • 2 leeks
  • 2 cloves garlic
  • thumb of ginger grated
  • mushroom ketchup
  • ½ cup spelt
  • 1 cup paella rice
  • ½ cup quinoa
  • Tin coconut milk
  • 400 ml veg stock
  • salt & pepper
  • peas
  • edamame beans
  • broad beans

Instructions
 

  • Block of tofu cubes
  • dry fried
  • add onion
  • add leeks
  • add mushrooms
  • add garlic, grated ginger
  • fry until softened
  • add mushroom ketchup
  • add ½ cup spelt, 1 cup paella rice, ½ cup quinoa
  • stir well
  • add tin of coconut milk , 400ml veg stock + salt & pepper
  • simmer for 15 minutes until grains start to start french
  • add mix of peas, edamame beans & bread beans
  • simmer for further 5 mins until grains are soft and liquid absorbed

Notes

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Keyword recipes, tofu recipe, vegan

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