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


  • 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


  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.