Step 1

Preheat the oven to 200°C (400°F).

Step 2

Drizzle 1 tablespoon of oil over a baking sheet or oven dish and spread out the tofu pieces evenly. Sprinkle with salt and pepper and bake for 20 minutes or until golden and crispy, turning the pieces over halfway through. Remove from the oven and set aside (the tofu should be cooked around the same time as the risotto, but be careful not to overdo it).

Step 3

While the tofu is cooking, you can start with the risotto. Heat the vegan stock in a saucepan then keep at a very low simmer (or see notes for 'cheat' method).

Step 4

Heat 1 tablespoon of oil in a large frying pan on medium heat. Add the chopped onion and soften for 3-4 minutes, before adding the chopped garlic. Season with salt and pepper, stir well, and cook for a couple of minutes.

Step 5

At this point, turn up the heat and keep stirring the ingredients. Add the risotto rice and stir constantly for a minute or so, before adding the white wine and lemon juice (but not the zest). The liquid will bubble vigorously at first, before calming down. Stir well for a minute and then reduce the heat.

Step 6

Add the nutritional yeast then start to add ladles of the stock to the rice, stirring regularly. As the rice absorbs the liquid, continue to add more stock to maintain a loose or 'sloppy' consistency. The heat should be fairly low throughout, so that the rice is bubbling gently but not boiling. Continue to stir regularly for around 15 minutes, adding as much stock as you need to the pan.

Step 7

After 15 minutes, stir in the grated lemon zest and vegan cream. Chop the basil and add this to the pan, saving some whole leaves to serve. Stir well and cook for another 5 minutes, adding more stock or water as needed.

Step 8

After the rice has been cooking for a total of 20 minutes, it should be 'al dente'. Each grain should be cooked through but still hold its shape. It may take longer than 20 minutes depending on how hot your stock is and how much you're cooking. Once the rice is creamy and cooked through, stir in the baked tofu pieces, adjust the seasoning, and then turn off the heat.

Step 9

Serve with fresh basil leaves, a drizzle of extra-virgin olive oil, and homemade vegan parmesan.