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Tofu Risotto with Peas and Zucchini

Step-by-step method

Let’s cook

At a glance

This quick meat-free risotto comes together in just over 20 minutes, making it perfect for a weeknight dinner or meal prep. You'll cook the rice separately, then sauté zucchini and peas before combining everything together, finishing with pan-fried tofu and a sesame seed garnish for a satisfying, protein-packed meal.

  1. 1/5

    Cook the rice

    Cook the rice according to the instructions on the package.

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  2. 2/5

    Sauté the zucchini

    Dice the zucchini and sauté it in a little rapeseed oil.

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  3. 3/5

    Combine and finish cooking

    After a few minutes, add the peas (fresh or frozen) and the cooked rice to the pan, then sauté everything together briefly.

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Tofu Risotto with Peas and Zucchini

stob
Active time total 29 min
Prep 1 min Cook 28 min
7 Ingredients
5 Steps
Medium Difficulty

Ingredients — what you'll need

You only need 7 ingredients

Adjust servings

What's in it?

455 kcal

Calories

58 g

Carbohydrates

15 g

Fats

24 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

Try this quick meat-free risotto that works equally well for lunch or dinner (for dinner, you might want to cut back a little on the rice). It's also great packed into a lunchbox for work or school.

Lactose-free Vegan Vegetarian Main Course Office lunch

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