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.

Smoked Tofu Rice And Barley Risotto [Vegan]



Cooking Time




  • 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)


  1. Begin by softening the onion and garlic in a good drizzle of the oil.
  2. When softened, add the mushrooms and thyme and stir well. Sauté for a few minutes, allowing the mushrooms to release some of their juices.
  3. Add the crumbled tofu and the rice and pearl barley. Mix well.
  4. 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.

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