TOMATO RISOTTO WITH TOFU

Risotto with sun-dried tomatoes and tofu.

Recipe

Ingredients (for 4 persons):

▫️300 g of rice

▫️200 g of tofu

▫️3 smaller shallots

▫️3 garlic cloves

▫️10 dried tomatoes

▫️2 tbsp olive oil (if you use tomatoes in oil, use this oil)

▫️Handful of fresh basil

▫️2 tbsp of tomato extract

▫️700 ml of water

▫️200 ml of tomato sauce

▫️Salt

▫️Pepper

▫️1 tsp of powdered paprika

▫️1 tsp of garlic powder

▫️1 tsp of onion powder

Method:

👉🏼Wash the rice.

👉🏼Chop the shallots, garlic, and washed basil. If you use tomatoes in oil, drain them well and cut them into smaller pieces.

👉🏼Cut the tofu in half and press it with a cloth.

👉🏼On 2 tbsp oil (olive or the one in which the tomatoes are preserved) sauté the shallots over medium heat.

👉🏼Add the garlic, dried tomatoes, and basil. Sauté over medium heat for about 5 minutes.

👉🏼Add the rice and mix well. Meanwhile, cut the tofu into cubes and add it to the pan. When the rice starts to grip, add 2 tbsp of tomato extract, 700 ml of water, and 200 ml of tomato sauce.

Mix well, add 2 tsp of salt, a pinch of pepper, powdered paprika, garlic, and onion powder.

👉🏼Cook on medium heat until the rice is cooked, about 20-25 minutes.

👉🏼If necessary, add more salt and serve on plates. You can garnish the dish with oregano and vegan cheese.