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.

Winter Squash, Apple Risotto with Smokey Tofu Pieces

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

Winter Squash, Apple Risotto with Smokey Tofu Pieces

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.