Double Tofu Mushroom Risotto

Name: Double Tofu Mushroom Risotto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 tbsp Vegan butter; 400 g Leeks; 4 cloves Garlic; 500 g Chestnut mushrooms; 300 g Arborio rice; 1 litre Veg stock; 300 g Silken tofu; 2 tbsp Nutritional yeast; 400 g Super-firm tofu; 1 tbsp Olive oil; 1 tbsp Mixed Italian herbs

This isn’t your average risotto, it’s a double tofu masterpiece packing in 30g of protein per serving. The silken tofu melts into the sauce for an ultra-creamy texture, while herby golden tofu chunks add the perfect bite on top. It’s rich, hearty, and the ultimate comfort dinner you’ll want to make on repeat.

Prep

10m

Cook

30m

Total

40m

Ingredients

Method

Nutrition

Turn cooking mode on

Step 1

Melt the vegan butter in a large pan over medium heat. Add the sliced leeks and cook for 5–7 minutes until soft. Add the minced garlic and cook for another minute.

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For

tbsp

Vegan butter

400

Leeks

cloves

Garlic

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Per Serving

Calories

595kcal

Fat

18g

Saturates

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Notes

- The risotto will keep in the fridge for up to 3 days. Reheat gently, ideally in a pan, you'll need to add some water - enough for the risotto to get back to the consistency when it was freshly made. when we did this, it took about 125ml (for two portions) but add a little at a time so you don't over do it.

- You can freeze leftovers, just cool completely first, then defrost and reheat until piping hot.

- You can try adding a drizzle of truffle oil or a sprinkle vegan parmesan before serving.

Your private notes

Only visible to you

Made it?

Double Tofu,

High Protein (25g+),

Super-Firm Tofu,

Extra-Firm Tofu,

Silken Tofu

Comments

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Laura T

4 months ago

It’s a crowd pleaser and so delicious 😍

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Adel P

6 months ago

Sooo yummy and straightforward to make (and the cooking time given in the recipe was super accurate!). This risotto is really filling and tasty, and makes four huge portions, so I get delicious leftovers for the rest of the week!

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Dan & Jess

6 months ago

So glad to hear this Adel! ~Jess 💕

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Double Tofu Mushroom Risotto

This isn’t your average risotto, it’s a double tofu masterpiece packing in 30g of protein per serving. The silken tofu melts into the sauce for an ultra-creamy texture, while herby golden tofu chunks add the perfect bite on top. It’s rich, hearty, and the ultimate comfort dinner you’ll want to make on repeat.

Prep

10m

Cook

30m

Total

40m

Ingredients

Method

Nutrition

Turn cooking mode on

Step 1

Melt the vegan butter in a large pan over medium heat. Add the sliced leeks and cook for 5–7 minutes until soft. Add the minced garlic and cook for another minute.

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.

For

tbsp

Vegan butter

400

Leeks

cloves

Garlic

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.

Per Serving

Calories

595kcal

Fat

18g

Saturates

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.