What gives this risotto its distinctive smoky flavor?

The unique smoky flavor comes from using both smoked oil to soften the aromatics and a packet of roughly crumbled smoked tofu, which infuses the entire dish.

Can I use just rice or just barley instead of both?

While the recipe specifically calls for a combination of risotto rice and pearl barley for a varied texture, you could likely use just one, though the cooking time and liquid absorption might vary slightly.

Is this a traditional risotto that requires constant stirring?

No, this recipe simplifies the risotto process by adding all the vegetable stock and non-dairy milk at once, allowing it to simmer for 30 minutes until the grains are cooked, rather than gradual additions and constant stirring.

What does the vegan oat fraiche add to the dish?

The optional large dollop of vegan oat fraiche, if added, would contribute an extra layer of creaminess and a slight tang, enriching the overall texture and flavor of the risotto.

How should I store leftover Smoked Tofu Rice and Barley Risotto?

Store any leftover risotto in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop with a splash of extra non-dairy milk or stock to restore creaminess.

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Smoked Tofu Rice And Barley Risotto
[Vegan]

JM By: Jenny Marie

Author Bio

Hi, my name is Jenny! I am a thirty-something human female from Manchester in the... Read More

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A creamy, hearty bowl of Smoked Tofu Rice and Barley Risotto, garnished with fresh herbs, showcasing the crumbled tofu and mushrooms.

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Tofu

Smoked Tofu Rice And Barley Risotto [Vegan]

Dairy Free

This recipe uses both rice and barley for added texture, and chunky chestnut mushrooms for bite. As per my previous recipes with smoked tofu, it is a must as it takes the place of smoked fish. You also don't want to crumble it too finely for the same reason.

Ingredients You Need for Smoked Tofu Rice And Barley Risotto [Vegan]

2-3 tablespoons smoked oil
2 onions (sliced)
3-4 cloves garlic (minced)
3/4 cup chestnut mushrooms (sliced)
3/4 cup risotto rice
3/4 cup pearl barley
225 gram packet of smoked tofu (roughly crumbled)
2 3/4 cup vegetable stock
1 teaspoon thyme
3/4 cup unsweetened non-dairy milk
1 large dollop vegan oat fraiche (optional)

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How to Prepare Smoked Tofu Rice And Barley Risotto [Vegan]

Begin by softening the onion and garlic in a good drizzle of the oil.
When softened, add the mushrooms and thyme and stir well. Sauté for a few minutes, allowing the mushrooms to release some of their juices.
Add the crumbled tofu and the rice and pearl barley. Mix well.
Add the vegetable stock and non-dairy milk. Turn the heat down load and allow to simmer for up to 30 mins, until both the rice and barley are well-cooked.