Meal Prep lemon risotto with tofu

✔️Lactose-free

There's something so comforting about meal-prep dishes that feel bright, fresh and cozy all at once. This lemon risotto with crispy tofu is one of those bowls i reach for on busy days. Simple to make, full of flavor and satisfying without being heavy. And honestly.. that mix of zesty risotto, spiced tofu and crisp toppings? It feels like a little treat you made just for yourself!

Ingredients

Risotto

• 280 g lemon risotto - Italiamo

• 1 tsp salt

• 1 tsp black pepper

• 0,5 tsp garlic powder

• 500 ml boiling water

Tofu

• 375 g tofu

• 1 tsp salt

• 1 tsp black pepper

• 1 tsp garlic powder

• 1 tsp turmeric

• 1 tsp paprika

• 0,5 tsp ginger powder

• Sambal - amount to taste

• 2 tsp vegan red pesto

• 1 tsp flour - or cornstarch

• Coriander - amount to taste

Toppings

• Sriracha mayo

• Iceberg lettuce

• Cucumber

Instructions

1. Add the risotto and spices to a pan. Pour in the boiling water until the risotto is completely submerged. Cover the pan and cook for 8-10 minutes, or until the risotto is tender.

2. Drain the tofu and cut it into small cubes. Season with the spices, red pesto, flour and coriander.

3. Air fry the tofu for 15-20 minutes, flipping after 7-10 minutes so all sides cook evenly and become crispy..

4. Serve the risotto with the tofu, iceberg lettuce and cucummber. Finish by drizzling sriracha mayo over the tofu.