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 nutritional yeast(Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
- 1 onion
-
250g steamed brown basmati rice(Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
-
80g almond yoghurt (Nuts)(Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 80g baby spinach
- 1 handful of fresh mint
-
1 vegetable stock cube (use half) (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)
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1 tbsp Mindful Chef Middle Eastern spice mix(Roasted Cumin, Roasted Coriander, Cinnamon)
- 2 garlic clove
- 40g cavolo nero
- 1 tbsp apple cider vinegar
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280g tofu (Soya)(Tofu (Water, Soya Beans, Nigari))
-
1 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)
Allergens
Contains:
Nuts, Celery, Soya, Peanuts, Sesame
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 119Kcal | 545Kcal |
| 496kJ | 2281kJ | |
| Fat | 6.0g | 28g |
| of which saturates | 0.9g | 4.2g |
| Carbohydrates | 9g | 40g |
| of which sugars | 1.2g | 5.5g |
| Protein | 7.0g | 32g |
| Salt | 0.29g | 1.3g |
| Fibre | 2.1g | 9.5g |
Vegan
Prep in 10
High protein
Low sat fat
Middle Eastern-Inspired Risotto with Spiced Tofu
Risotto doesn't get easier. Pair cavolo nero, spinach and mint with golden chunks of tofu in this super speedy, super creamy take with brown rice. Add pine nuts for crunch and garnish with cheez.
Cooking Instructions
Cooking Instructions
- Drain the tofu, pat dry with paper towel and cut into 2cm rectangles. Heat a large frying pan with 1/2 tbsp oil on a medium heat. Cook the tofu for 8-10 mins, turning occasionally, until golden. Add half the spice mix, fry for another 1 min and season with sea salt; remove from the pan and keep warm.
- Meanwhile, finely dice the onion, then add a quarter of the onion to a bowl with the vinegar. Finely chop or crush the garlic. Heat another large frying pan with 1/2 tbsp oil on a medium heat and cook the garlic and remaining onion for 3-4 mins, stirring occasionally, until softened. Boil a half-full kettle.
- Dissolve the half stock cube in a jug with 250ml boiling water and add to the pan along with the yeast and yoghurt. Finely chop the spinach. Remove half the mint leaves from their stalks and roughly chop. Add both to the pan, along with the cavolo nero, and boil for 3-4 mins.
- Stir in the rice, breaking it up with a wooden spoon, then add the remaining spice mix and half the dukkah. Simmer for a final 4-5 mins, until the liquid has reduced to a creamy sauce that coats the rice. Season with sea salt and black pepper.
- Stir half the pickled onion into the rice. Serve the risotto topped with the tofu, then dot around the remaining pickled onion, remaining whole mint leaves and remaining dukkah.
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