Blog Meal Plan Garden Pea Risotto with Basil Tofu Garden Pea Risotto with Basil Tofu

Garden Pea Risotto with Basil Tofu

30 min Lactose free Dinner Dairy freeGluten freeHigh proteinLactose free

If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.


  • Olive oil - 15 ml (1 tbsp)
  • Brown rice, cooked - 150 g
  • Green peas - 160 g
  • Onion, small - 30 g (0.5 whole)
  • Basil tofu - 200 g

How to make:

  1. Heat a large pan over a medium heat, add a little oil and the finely chopped onion. Cook the onion until transluscent
  2. Add the brown rice and stir to coat it in the oil and onion
  3. Then add two parts vegetable stock, bring to a boil and simmer for 25 minutes, or according to the rice cooking instructions. 2. Add the peas at the end and warm through
  4. Cut the tofu into cubes and fry the pieces quickly to warm them
  5. Serve the risotto with the tofu

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