Kale Risotto with Spicy Tofu Pieces

This is quick and easy one pot meal that is both tasty and satisfying.

Serving Size: 4

Ingredients:

• 1 medium leek, white parts only, chopped
• 1 medium onion, chopped
• 1 tablespoon cooking oil
• 4 cloves garlic, minced
• 1½ cups risotto rice
• 4-5 cups vegetable bouillon
• 1/2 cup soy yogurt
• 4-5 cups organic kale, washed, de-stemed and chopped
• 8 ounces prepared spicy tofu pieces
• chives as garnish
• red paprika powder as dusting

Directions:

1. Prepare the kale.
2. Chop the leek and onion.
3. Heat the oil in a large frying pan.
4. Add the leek and onion pieces and gently sauté until soft.
5. Add the risotto rice and stir well to evenly cover the rice.
6. Add 2 cups vegetable bouillon and allow the rice to cook and swell.
7. When the bouillon has been absorbed, add the next 2 cups and continue cooking.
8. When most of the liquid has been absorbed, add the soy yogurt and stir to a creamy mixture. If the rice is not soft yet, you may need to add a bit more of the vegetable bouillon.
9. Add the kale and mix well.
10. Add the tofu pieces and again mix well.
11. Season to taste with salt and pepper. You could additionally add some nutritional yeast, although we found the flavors to be very tasty just as this.
12. Chop the chives.
13. Serve the risotto garnished with the chopped chives and a light sprinkle of red paprika.