Winter Squash, Apple Risotto with Smokey Tofu Pieces

This is a lovely meal. We made it a long time ago, and have now updated the recipe and took new photos.

Serving Size: 4

Ingredients:

• 2 cups winter squash, bite sized pieces
• 2 cups apple cider or juice
• 2 tablespoons oil
• 1 onion, chopped
• 2 apples (organic), cored and chopped or sliced
• 8-12 ounces smokey tofu pieces
• 1 bell pepper (red or yellow), de-seeded and hopped
• 1 chili pepper, de-seeded and finely chopped
• 1 teaspoon vegetable bouillon powder
• 1 teaspoon cinnamon
• ¼ teaspoon allspice
• 2 tablespoons Italian herbs
• salt and pepper to taste
• chives and or basil as garnish

Directions:

1. Sauté the onion in oil
2. Add the bell pepper pieces.
3. Add the cider or apple juice, and vegetable bouillon powder and bring to a simmer.
4. Add the squash chunks and cook for 5-10 minutes until the squash is soft.
5. Add rice and stir.
6. As the rice absorbs the liquid, add in an additional 1- 2 cups of hot water, one at a time and bring to simmer.
7. Add tofu pieces and mix well.
8. Add the apple pieces, cook a few minutes more minutes.
9. Add the chilies and season to taste with salt and pepper.
10. Garnish with chopped chives, basil or other fresh herbs.

Related Posts:

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• Risotto with Red Kuri Squash and Spinach
• Vegan Tortellini with Spicy Pumpkin Sauce, Ricotta…
• Winter Root Vegetable Salad

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