The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
-
1 tbsp Mindful Chef Middle Eastern spice mix(Roasted Cumin, Roasted Coriander, Cinnamon)
-
2 tbsp nutritional yeast(Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
- 160g baby spinach
- 4 garlic clove
- 1 handful of fresh mint
-
1 vegetable stock cube (Celery)(Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 80g sliced cavolo nero
- 1 tbsp apple cider vinegar
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560g tofu (Soya)(Tofu (Water, Soya Beans, Nigari))
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2 tbsp dukkah (Celery, Nuts, Peanuts, Sesame)(Sesame Seeds, Almonds, Peanuts, Pumpkin Seeds, Hazelnuts, Sunflower Seeds, Poppy Seeds, Walnuts, Celery Salt, Thyme, Coriander, Cumin, Black Pepper, Paprika, Cayenne)
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200ml cashew cream (Nuts)(water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
-
500g steamed brown basmati rice(Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 2 onion
Allergens
Contains:
Celery, Soya, Nuts, Peanuts, Sesame
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 120Kcal | 553Kcal |
| 503kJ | 2313kJ | |
| Fat | 6.2g | 29g |
| of which saturates | 1.0g | 4.6g |
| Carbohydrates | 9g | 39g |
| of which sugars | 1.1g | 5.1g |
| Protein | 6.8g | 31g |
| Salt | 0.32g | 1.5g |
| Fibre | 2.1g | 9.5g |
Vegan
Prep in 10
High protein
Low sat fat
Middle Eastern-Inspired Risotto with Spiced Tofu
Dinner doesn't get easier. Pair cavolo nero, spinach and mint with golden chunks of tofu in this super speedy, super creamy Middle Eastern take on a risotto with brown rice. Add pickled onions for tang and garnish with dukkah.
Cooking Instructions
Cooking Instructions
- Drain the tofu, pat dry with paper towel and cut into 2cm rectangles. Heat a large frying pan with 1 tbsp oil on medium heat. Cook the tofu for 8-10 mins, turning occasionally, until golden. Add half the spice mix and a pinch of sea salt and cook for 1 min. Remove from the pan and keep warm.
- Meanwhile, finely dice the onions. Add half the onion to a bowl with the vinegar and leave to pickle. Finely chop or crush the garlic. Heat another large frying pan with 1 tbsp oil on medium heat. Cook the garlic and remaining onion for 3-4 mins, stirring occasionally until softened.
- Boil a kettle. Dissolve the stock cube in a jug with 400ml boiling water and add to the pan along with the nutritional yeast and cream. Pick half the mint from their stalks and roughly chop along with the spinach. Add both to the pan, along with the cavolo nero, and boil for 3-4 mins.
- Stir in the rice, remaining spice mix and half the dukkah. Simmer for a final 4-5 mins, until the liquid has reduced and coats the rice. Season with sea salt and black pepper.
- Stir half the pickled onion into the rice. Garnish with the tofu, remaining pickled onion, whole mint leaves and dukkah.
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