Step 1

Preheat your oven to 400 degrees Fahrenheit. And line a medium rimmed baking sheet with parchment paper Set aside.

Step 2

Drain the tofu from water (at this point you can use a tofu press if you have one and skip the next step) cut the tofu into 1 inch bite sized cubes. Place the cubes on a few layers of paper towels or a clean, lint free kitchen towel, cover the top with more paper towels or the other end of the kitchen towel. Place a cutting board on top of the tofu and place 2 to 4 heavy jars or cans on top of the tofu. Allow the tofu to dry out while you prepare the other ingredients. If you have time to do this step 30 minutes in advance it is best for resulting in a crispier tofu, but okay doing at beginning of recipe.

Step 3

At this time chop veggies as instructed above and place into separate bowls so that they are waiting for you.

Step 4

Add the cauliflower florets to a food processor, process until the cauliflower resembles rice (you only need to pulse a few times) – work in batches if necessary. Set aside.

Step 5

Toss the drained tofu in a bowl with olive oil and the gluten free soy sauce/tamari until the tofu is well coated. Add the corn starch/arrowroot powder and toss until well coated. Transfer to the medium baking sheet lined with parchment paper. Bake closest to the heat source for 25 to 30 minutes, flipping half way through. The tofu is done when it’s nicely browned and slightly crispy.

Step 6

Heat a large skillet over medium high heat. Add the butter and allow it to melt. Add the mushrooms to the pan and saute, stirring occasionally until the mushrooms are tender and have browned – season with salt. Remove from the pan into a dish and cover with foil to keep warm.

Step 7

To the still hot pan add the olive oil and the onions and a good sprinkle of salt. Saute until the onions are tender, about 3 minutes. Add the garlic and saute for 1 minute.

Step 8

Once the garlic is fragrant add the wine and broth, turn up the heat a little so that the liquid comes to a low simmer. Add the cauliflower rice, give it a good stir and add the herbs. Allow the cauliflower rice to simmer for 5 minutes or until the cauliflower rice has become tender (but not mushy) and a lot of the liquid has evaporated. Stir in the Parmesan cheese and salt and pepper to taste.

Step 9

In a small dish mix the 1 tablespoon of corn starch with a little water or broth to remove any lumps. Stir it into the risotto and allow the corn starch to thicken for a minute – this makes everything creamy. Remove the risotto from the heat and stir in the last tablespoon of butter.

Step 10

This can be done while the risotto is finishing up cooking. Heat a small skillet over medium heat. Add 1 to 2 tablespoons of butter and allow it to melt. Add the fresh sage leaves and allow them to fry until they look crispy, about 1 to 2 minutes. Remove them onto a plate lined with a paper towel to drain, Pour the now tasty sage infused butter into the risotto for extra flavor!

Step 11

Spoon the cauliflower risotto into bowls and top them with the sauteed mushrooms, crispy tofu, and an extra sprinkle of Parmesan cheese. Top with the crispy sage leaves (if using). Serve immediately.