YOUR SOLIN GENERATED RECIPE
Pan-seared tofu marinated in a vibrant wild garlic pesto served over creamy arborio rice simmered to a velvety perfection.
INGREDIENTS
10 oz Firm tofu
0.25 cup Arborio rice
1 cup Vegetable broth
0.5 cup Wild garlic
0.25 tbsp Extra virgin olive oil
2 tbsp Nutritional yeast
1 tbsp Lemon juice
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
1. Press 14 oz firm tofu to remove moisture, then cut into bite-sized cubes.
2. Pulse 0.25 cup wild garlic with 1 tbsp lemon juice in a blender to create a marinade; coat the tofu cubes.
3. Heat 0.5 tbsp olive oil in a skillet over medium-high heat and sear tofu until the edges are golden and crisp.
4. In a medium saucepan, toast 0.25 cup arborio rice for one minute, then add 1 cup vegetable broth in small increments, stirring until absorbed.
5. Stir in 2 tbsp nutritional yeast, 0.25 tsp sea salt, 0.25 tsp black pepper, and the remaining 0.25 cup chopped wild garlic.
6. Plate the creamy risotto and top with the seared marinated tofu.