Pea, Mint & Smoked Tofu Risotto
With fresh mint, peas and smoked tofu this comfort bowl keeps you satisfied, and serves six easily.
2 tbsp. Olive oil
225g block smoked tofu diced
2 cloves smoked garlic chopped
15g fresh mint finely chopped
1 medium onion chopped
1 clove garlic finely minced
1/2 tsp. Liquid smoke
300g arborio rice
200ml leftover pea soup
1 ltr hot veggie stock
200g frozen garden peas
1. Heat the oil in a wok and add tofu.
2. Fry for 2-3 minutes on a high heat until starting to colour set aside on a separate plate.
3. Add the onion, sauté for five minutes until they start to soften.
4. Stir in the rice and cook for two minutes until translucent.
5. Start adding the veggie stock, a little at a time, allowing each addition to be absorbed into the rice before adding more stock.
6. Add in leftover soup.
7. Keep cooking and stirring the risotto, adding stock as needed.
8. Once all the stock has been added, simmer until the rice is just tender.
9. When the rice is almost done, stir in te peas, tofu, garlic and mint.
10. Simmer for a few minutes to heat through the peas.
Notes:
Left over
soup or substitute with vegetable stock.
