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Portobello Mushroom Risotto

Vegan | Plant based | Gluten-free | Vegan | Easy meals | Keto

CARBSKCALSTIMESERVESVEG SERVINGS
10.7g40720 mins22

MADE WITH RICED IDEAS PORTOBELLO MUSHROOM

A delicious, balanced meal packed with nutritious veggies and protein. Use a whole block of tofu to make this a dish for two or meal prep it and portion it out for the week ahead.

Ingredients:

  • 1 Pouch Fullgreen Riced Ideas Portobello Mushroom
  • Glazed tofu pieces
  • 4 mushrooms, chopped and lightly sautéed in 1 tbsp soy sauce and 1 small garlic clove
  • 4 spears or asparagus, lightly sautéed in 1 tbsp lemon juice and 1 tsp olive oil
  • Fresh parsley, chopped

To make the glazed tofu:

  • 1 (300g) block of firm tofu, prepared according to pack instructions and sliced into small cubes
  • 2 tbsp cornflour
  • 1 tbsp oil
  • 1 tbsp sesame oil
  • 4 tbsp soy – or tamari for a gluten-free option
  • 2 tbsp maple syrup
  • Juice of 1 lime
  • 1 tbsp rice vinegar
  • 1 tsp sriracha or 1/2 tsp chilli powder
  • 2 garlic cloves, minced
  • 1/2 tbsp grated fresh ginger

Method:

  • Toss the tofu cubes in a bowl with the cornflour.
  • Heat 1 tbsp oil in a large non-stick skillet on a medium-high heat and cook the tofu until golden brown – about 5-7 minutes. Transfer onto a plate and leave to the side while you prepare the sauce.
  • Return the skillet to the heat and add 1 tbsp of sesame oil. Add the garlic and ginger and cook for 1 minute, then add the rest of the sauce ingredients.
  • Cook for another minute until it thickens slightly, then add the tofu cubes.
  • Cook for another couple of minutes until the tofu pieces are evenly coated with the sauce.

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