Dinner

Vegetable Tofu Risotto is for Dinner.

Vegetable Tofu Risotto takes 45 minutes to prepare.

Vegetable Tofu Risotto takes 60 minutes to cook.

Vegetable Tofu Risotto makes 8 servings.

The ingredients for Vegetable Tofu Risotto are:

Original Ingredients:
8 oz firm tofu drained
1 1/2 c fresh broccoli florets (I used 2 stalks celery, 3/4 fennel bulb and 1 1/2 c frozen beans chopped)
1 med onion chopped
2/3 c short grain white rice
1/2 c chicken stock plus 1/2 c more if necessary (I used 2 c. sweet potato warter)
1 - 16 oz can tomato puree (I used 8 oz can tomato paste)
1 tsp dried oregano)
1/2 tsp basil
1 tsp sugar
1/2 tsp salt
1/2 tsp pepper
1/4 c. grated parmesan cheese
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1/4 c grated cheddar for topping

Other subsitutions - 1 - 10 oz pkg Frozen Spinach or 1 C. grated carrrots for the broccoli

Here is how you make Vegetable Tofu Risotto:

My version with substitutions mostly used for recipe calculator.Original recipe in Ingredient list and instructions: Preheat oven to 350F[chop onion, celery, fennel - or use whatever vegetable on hand]; chop frozen beansCut tofu into 1/2 inch pieces and set asideIn small saucean steam broccoli ain about 1/2 in of boiling water for about 5 min. drain, set aside (use vegetable water for extra liquid) [ or steam chopped green beans]In large skillet, saute the onion, and garlic in the oil until transparent. Add rice and stir until glazed. [I sauteed celery & fennel with onion] Add rice and stir until glazed. Pour in the chicken stock and add the Tomato puree. Bring to a boil and add the tofu, broccoli, oregano, basil, sugar salt and pepper. Lower heat and simmer for about 3 minutes. [I did this until much liquid absorbed].Add Parmeson chees and pour the risotto into a greased 2 qt casserol. Bake uncovered for about 45 min or until the rice when tested is thoroughly cooked. **Top with the cheddar cheese and leave in the oven until melted, about 5 -10 minutes. Makes 4 - 5 main course serving. From the Gluten Free Gourmet - Bette Hagman ** top of rice dried out too much - I would cover rice for part of time and stir in middle. Number of Servings: 8Recipe submitted by SparkPeople user GFNOMAD.

The nutritional information for Vegetable Tofu Risotto is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 179.6

• Total Fat: 7.0 g
• Cholesterol: 13.2 mg
• Sodium: 526.0 mg
• Total Carbs: 20.1 g
• Dietary Fiber: 2.9 g
• Protein: 10.7 g

The dietary needs meet for Vegetable Tofu Risotto is Gluten Free