YOUR SOLIN GENERATED RECIPE
Creamy Wild Mushroom Cauliflower Risotto
Savor a velvety risotto that marries the earthy depth of wild mushrooms with the subtle crunch of cauliflower rice, accented by a creamy infusion of nonfat Greek yogurt and extra-firm tofu for an elevated protein boost. This dish strikes a harmonious balance between indulgence and clean eating, perfect for a comforting dinner that nourishes both body and soul.
INGREDIENTS
8 oz Extra Firm Tofu
2 cups Cauliflower Rice
1 cup Wild Mushrooms
1/2 cup Nonfat Greek Yogurt
2 tbsp Grated Parmesan Cheese
1 tsp Olive Oil
1/2 small Onion, diced
1 clove Garlic, minced
1/2 cup Low-Sodium Vegetable Broth
PREPARATION
Press and drain the extra firm tofu, then cut it into small cubes.
In a large pan, heat olive oil over medium heat. Sauté the diced onion until translucent, then add minced garlic to cook for another minute.
Add the cubed tofu to the pan, allowing it to lightly brown on all sides.
Stir in the wild mushrooms and cook until they begin to release their liquid and soften.
Mix in the cauliflower rice and pour in the low-sodium vegetable broth. Simmer on medium-low heat, stirring occasionally, until the cauliflower is tender, about 5-7 minutes.
Reduce the heat and gently fold in the nonfat Greek yogurt and grated Parmesan cheese to create a creamy texture.
Season the risotto with salt and pepper to taste. Continue stirring for an additional 2 minutes until all flavors meld together.
Serve warm, enjoying the blend of earthy mushrooms, hearty tofu, and creamy cauliflower risotto.