Creamy Pumpkin Risotto

Cut the Tofu into 2 cm thick slices. Preheat the oven to 400 °F.

• 7.1 oz Tofu

Add all ingredients mentioned below into a tupperware and mix well. Add the tofu and let marinate for at least 30 minutes.

• 2 tsp White wine vinegar
• 2 tsp Agave syrup
• 2 tsp Soy sauce, light
• 1 tsp Canola oil
• 2 tsp Cornstarch
• ½ tsp Garlic powder

Dice half of the pumpkin and thinly slice the second half. Finely chop half of the onion and slice the second half. Chop the garlic finely.

• 7.1 oz Pumpkin (w/o seeds)
• 1 Onion, red (~ 3 oz)
• 1 Garlic clove (~ 0.1 oz)

Add the diced pumpkin, sliced onion into a baking dish. Add paprika, oil, garlic powder, mix well, place the tofu on top of the pumpkin and bake for 30 minutes.

• ½ tsp Hot paprika, ground
• ½ tsp Garlic powder
• ¼ tsp Crushed pepper
• 1 tsp Olive oil

Heat the olive oil in a pot over medium heat. Add the rice and fry until translucent. Add the remaining onions, garlic and pumpkin and sauté until the onions turn translucent. Deglaze with white wine and let simmer for approx. 2-3 minutes.

• 1 tsp Olive oil
• ½ cup Arborio rice
• 2 ⁠½ Tbsp White wine

Stir in the vegetable broth, bring to a boil, turn the heat to low, season with pepper, put the lid on the pot and let simmer for approx. 20 minutes. Stir occasionally and let simmer until the rice is almost cooked but still has some bite to it.

• 1 cup Vegetable broth
• Black pepper

Finely chop the parsley. When the risotto is al dente turn off the heat, stir in the cheese, and parsley, let sit for approx. 2-3 minutes and serve wit the oven pumpkin and glazed tofu.

• 3 Tbsp Vegan cheese, shredded
• 2 twigs of Parsley, fresh or frozen (~ 1 tsp)

Enjoy your meal!