NUTRITION

SERVINGS

INGREDIENTS

12 oz Extra firm tofu

2 tbsp Wild garlic

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tbsp Extra virgin olive oil

0.25 cup Arborio rice

1 cup Vegetable broth

1 tbsp Lemon zest

3 tbsp Nutritional yeast

1 cup Fresh spinach

PREPARATION

• 1

  Press the tofu for 15 minutes to remove excess moisture, then cut into 1-inch cubes.

• 2

  In a shallow bowl, whisk together the minced wild garlic, lemon juice, sea salt, and black pepper.

• 3

  Toss the tofu cubes in the wild garlic marinade and let them sit for at least 10 minutes to absorb the flavors.

• 4

  Heat the olive oil in a non-stick skillet over medium-high heat and sear the tofu cubes until they are golden and crispy on all sides.

• 5

  In a small saucepan, toast the arborio rice over medium heat for 1 minute until slightly translucent at the edges.

• 6

  Slowly add the vegetable broth to the rice 0.25 cup at a time, stirring constantly and allowing the liquid to fully absorb before adding more.

• 7

  Once the rice is tender and has reached a creamy consistency, stir in the lemon zest, nutritional yeast, and fresh spinach until the greens are just wilted.

• 8

  Transfer the lemon risotto to a plate and top with the seared wild garlic tofu cubes.