Tofu and Artichoke Risotto

Marinated artichoke hearts, sweet corn, and tofu are blended with tender carnaroli rice in this exciting vegan side dish. If you can't find carnaroli rice, arborio may be substituted.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 347 Calories

Ingredients

• 2 tablespoons olive oil
• 1 small onion, chopped
• ¼ cup apple juice
• 2 cloves garlic, minced
• cayenne pepper to taste
• ¼ cup soy milk
• 6 cups vegetable stock
• 1 (6.5 ounce) jar marinated artichoke hearts, drained, liquid reserved
• 1 tablespoon unsalted margarine
• 2 cups uncooked carnaroli rice
• 1 (8 ounce) container firm tofu, cubed
• 1 (8.75 ounce) can low salt yellow corn

Recipe Instructions

Step 1

In a large saucepan over medium heat, heat oil and margarine. Stir in 1/2 the onion, and saute until tender. Stir in the rice, and cook until lightly browned.

Step 2

Pour soy milk and apple juice into the rice. When the rice has absorbed the liquids, gradually pour in vegetable stock, about 1/2 cup at a time, until absorbed. Reserve about 1/4 cup stock. Cover, and cook about 20 minutes, until rice is tender.

Step 3

In a medium saucepan over medium heat, lightly brown the tofu and remaining onion in the reserved marinated artichoke heart liquid. Stir in the garlic.

Step 4

Remove the rice from heat, and thoroughly mix remaining vegetable stock, tofu mixture, artichoke hearts, corn, and cayenne pepper into the rice.