In order to bring you the best organic produce, some ingredients may differ from those depicted.
Risotto with crispy tofu, yellow squash, and sun-dried tomatoes
Gluten-Free Friendly, Dairy-Free, Vegan, No Added Sugar, Protein Plus
2 Servings, 620 Calories/Serving
Mouth, get ready to water. Every bite of this vegan risotto brings you sweet, salty, and savory notes. You’ve got all the umami goodness of porcini powder and sun-dried tomatoes, plus the protein power of tofu.
In your bag
- 1 or 2 organic shallots
- ¾ cup arborio rice
- Sunbasket umami blend (nutritional yeast - porcini powder)
- ½ ounce sun-dried tomato strips (not in oil)
- 1 organic yellow squash or zucchini
- 10 ounces Hodo organic firm tofu
- Sunbasket Italian spice blend (granulated garlic - onion powder - dried thyme - dried oregano)
- 1 ounce organic baby arugula or other leafy greens
- Sunbasket Italian dressing base (onion - red wine vinegar - garlic)
Calories 620, Total Fat 19g (24% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 360mg (16% DV), Total Carb. 83g (30% DV), Fiber 12g (43% DV), Total Sugars 8g (Incl. 0g Added Sugars, 0% DV), Protein 31g
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Wash produce before use
Start the risotto
- Peel and finely chop the shallots.
In a large frying pan [large sauce pot] over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the shallots, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 4 minutes. Add the rice and cook, stirring occasionally, until the grains start to turn translucent, 2 to 3 minutes. Stir in ¼ cup [½ cup] white wine (from your pantry) or water and cook until most of the liquid is absorbed, about 30 seconds.
Add the umami blend, sun-dried tomatoes, and 4½ cups [6½ cups] water. Season with salt and pepper and bring to a boil, then reduce to a vigorous simmer. Cook, stirring occasionally, until the rice is tender and most of the liquid is absorbed, 13 to 18 minutes. Add more water as needed to reach the desired consistency. Meanwhile, prepare the squash and tofu.
Prep and cook the squash and tofu
- Cut the squash in half lengthwise, then crosswise into ¼-inch-thick half-moons.
- Pat the tofu dry with paper towels and crumble or cut it into ½-inch pieces.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the squash, season with salt and pepper, and cook, stirring occasionally, until lightly browned and softened, 3 to 4 minutes. Transfer to a plate. Do not clean the pan.
If the pan is dry, add 1 to 2 teaspoons oil. Warm over medium-high heat until hot but not smoking. Add the tofu, season with salt and pepper and the Italian spice blend, and cook, turning occasionally, until lightly browned and crisp, 3 to 5 minutes. Transfer to a paper-towel-lined plate.
Dress the arugula; finish the risotto
In a medium bowl, toss the arugula with the Italian dressing base and 1 to 2 teaspoons oil. Season to taste with salt and pepper.
Remove the pan with the risotto from the heat and stir in the squash and tofu. Season to taste with salt and pepper.
Transfer the risotto to individual bowls, garnish with the arugula, and serve.
- Time the risotto.
- Pat the tofu dry and crumble.
- Line a plate with paper towels.
- Dress the arugula.
- Garnish the risotto with the arugula.