COURGETTE RISOTTO WITH TOFU

 

Some dishes are just too good! For the second day in a row I cook risotto, I can't believe that without Parmesan and butter you can get such a tasty, creamy dish. I feel light after it, because it doesn't contain as much fat as traditional risotto. Yesterday I ate them for lunch and dinner (without reheating). Preparation time is approx. 25 minutes.

Ingredients:

(portion for three - four)

• 200g of courgette
• 50 g of the white part of the leek
• 2 cloves of garlic
• 4 tbsp of olive oil

• 150 g of tofu
• 1 tbsp of soy sauce
• 1 pinch of chili powder
• 1/4 tsp of turmeric
• a pinch of pepper
• 1/2 tbsp of olive oil

• 250 g of risotto rice
• 50 ml of white wine (you can skip and add water)
• 600 ml of boiling water
• 1 tbsp of vegetable seasoning (grind dried vegetables, salt, granulated garlic, turmeric and store it in a jar)

• 1/2 tsp salt (or more, taste)
• 2 pinches of ground pepper
• 2 tbsp of nutritional yeast (they thicken and give a cheese flavour - available in supermarkets and health food stores - a much needed ingredient in vegan cuisine)
• 1 tablespoon of fresh dill
• chilli flakes for sprinkling

Instructions:

1. Grate the courgette and set aside.
2. Pour olive oil into a pot (use a pot with a thick bottom)
3. Add chopped leek and garlic.
4. Cook over low heat for about 3 minutes. Make sure that nothing burns, otherwise the risotto will be lost.
5. Add the rice. Cook and stir for about 1 minute.
6. Add courgette. Cook and stir for about 2 minutes.
7. Pour wine or water - mix for about 1 minute.
8. Add 600 ml of boiling water and vegetable seasoning.
9. Cover the pot and cook the risotto on a low heat for about 15 minutes.
10. In the meantime, dice the tofu and put it in a bowl.
11. Add soy sauce, chili powder, turmeric, pepper and stir.
12. Heat the olive oil in a frying pan and fry the tofu until golden brown.
13. Add the tofu to the cooked rice.
14. Add the rest of the spices: salt, pepper, yeast flakes and dill.
15. Mix gently!
16. If the risotto seems too runny, leave the pot covered for 5 minutes.
17. Serve with chili flakes sprinkled on top.