652 kcal
25 min.
Recipe for Peanut butter and tofu risotto
1 reviews
NaN g
652 kcal
2 kcal
651.6
24.8g
21.8g
94.8g
Ingredients (servings):
1
Converted ingredients are going to appear on the shopping list
- Sweet pepper4× slice (120 g)
- Brown rice7× tablespoon (105 g)
- Tofu cheese5× tablespoon (100 g)
- Peanut butter, smooth1.5× tablespoon (30 g)
- Garlic1× clove (5 g)
- Salt4× pinch (2 g)
- Pepper, black2× pinch (2 g)
How to make Peanut butter and tofu risotto
1. Put the dry rice in a pan.
2. Add the diced peppers, pressed garlic, crumbled tofu and peanut butter.
3. Add the seasoning, mix and pour over about 1 glass of water.
4. Boil for about 20 min until the rice softens.
Really tasty
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