NUTRITION

SERVINGS

INGREDIENTS

8 oz Extra firm tofu

1 cup Carrots

0.13 cup Arborio rice

2 cups Vegetable broth

2 tbsp Nutritional yeast

0.5 tsp Olive oil

1 tsp Garlic powder

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

1 tbsp Fresh chives

1 tsp Lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Peel and chop the carrots into 1-inch pieces, toss them with 2 tablespoons of vegetable broth on the baking sheet, and roast for 20-25 minutes until tender.

• 3

  Transfer the roasted carrots to a blender with 0.5 cup of vegetable broth and blend until completely smooth and velvety.

• 4

  Press the extra firm tofu to remove excess moisture, cut into 1/2-inch cubes, and toss with garlic powder, salt, and pepper.

• 5

  Heat olive oil in a non-stick pan over medium-high heat and sear the tofu cubes for 8-10 minutes, turning occasionally until golden and crispy.

• 6

  In a medium saucepan, toast the Arborio rice over medium heat for 1 minute, then add the remaining vegetable broth 0.5 cup at a time, stirring frequently until the liquid is absorbed before adding more.

• 7

  Once the rice is tender, stir in the roasted carrot puree, nutritional yeast, and lemon juice until well combined and creamy.

• 8

  Garnish the risotto with fresh parsley and chives, then top with the seared tofu cubes before serving warm.