This is a simple meal to make and is easy on a hot summer’s day. The zucchini is very nice with the rice and TVP.

Tomato Risotto with TVP and Zucchini

Serving Size: 4


  • 1 cup risotto rice
  • 1 onion, chopped
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 1 cup large TVP chunks
  • 2 ounces tomato paste
  • 16 ounce can chopped tomato pieces
  • 1 zucchini, sliced
  • taco seasonings to taste
  • dash of Tabasco or chili powder to taste
  • salt and pepper to taste
  • 2 ounces soy cheese shredded


  1. Place the TVP cubes in a bowl and pour boiling water over them to reconstitute. You just need enough to cover the cubes.
  2. Chop the onion.
  3. Mince the garlic.
  4. Slice the zucchini and grate the cheese.
  5. Heat 1 tablespoon of oil in a large frying pan.
  6. Saute the onion until they become soft and glassy.
  7. Add the risotto and allow it to absorb some of the flavors, it will begin to look transparent (about 2 minutes).
  8. Add 1 cup of water and the tomato paste.
  9. Stir well to spread the flavors.
  10. Add the garlic.
  11. Add the tomato pieces and stir.
  12. Add the taco seasonings and chili powder if using.
  13. And add the reconstituted TVP cubes.
  14. Lower the heat and allow the rice and TVP to absorb the tomato and flavorings.
  15. Season to taste with salt and pepper, Tabasco or chili powder.
  16. In a separate pan, heat the other tablespoon of oil and saute the zucchini slices.
  17. Place the risotto mixture on a serving plate and the sauteed zucchini on top.
  18. Sprinkle the grated soy cheese on top and place in the oven on broil for a couple of minutes to quickly melt the cheese.
  19. Serve directly with a nice salad on the side.