Wednesday, November 3, 2010
veganmofo.1.3: Squash Risotto with lemony tofu
Last night I made a risotto with brown rice, (more) buttercup squash, and some lemon-marinated tofu. It made for a yummy weeknight dinner.
The recipe was based on this one, and it was very easy. I first soaked 1 cup of short-grain brown rice. Then I combined 1 package of firm tofu with 1 minced clove of garlic, 1/2 tsp salt, and the juice of one lemon, crumbled it all together and put it in the fridge for awhile. I chopped up 2 cups of buttercup squash (leaving the skin on) and 1 leek. I sauteed the leek in 1 tbsp of olive oil for a couple of minutes, then added the squash. Then I added the rice (drained and rinsed), fried it for a couple of minutes, then added 2 cups of vegetable broth, 1/2 cup sake, and 2 tsp soy sauce. I brought it all to a boil, then down to a simmer, and then cooked it for an hour, stirring every once in a while and adding water as needed to get the right consistency. Then I took the tofu out of the fridge, folded it into the risotto, and I was done.