Adobo Tofu With Corn, Asparagus & Porcini Risotto

Adobo Tofu With Corn, Asparagus & Porcini Risotto


A savory vegetarian dish that's just as creamy and delicious as any risotto could be. Tofu takes on the warm Adobo flavor, acting as the perfect protein for the dish. Crisp asparagus, fresh bell pepper, and arugula offer brightness and balance to the rich risotto.

Calories Per Serving: 610  |  Serves: 2  |  Minutes: 35

Add To Cart


  1. Open tofu package and drain excess liquid into a colander then pat dry with paper towel.
  2. In a medium skillet pan put heat on medium-high, add ¼ packet of olive oil.
  3. Crumble tofu with hands into the pan, season with adobo packet and cook until crispy (about 7 to 8 minutes).
  4. While tofu is cooking, use a small pot to bring 2 cups of water to a boil.
  5. Add the risotto packet to the boiling water and reduce to a simmer. Stir adding more water if needed until risotto is cooked for 10 minutes (should be soft with a small crunch in middle) and season with salt to taste.
  6. Drain corn or cut from the cob. Take asparagus, corn, a pinch of salt, and ¼ packet of olive oil and mix together. Sauté in skillet used for tofu on medium heat until asparagus is tender.
  7. Julienne half of a red bell pepper into thin slices and mix with arugula dressing it with remaining oil and salt.
  8. Plate the risotto on the plate, top with asparagus and corn mixture, then with the tofu and finally top the dish with the dressed arugula and bell pepper mixture.


  • 8 oz extra firm tofu
  • 4 oz corn or 1 cob of corn
  • 4 spears asparagus
  • 2 oz arugula
  • 1 red bell pepper
  • 1 packet olive oil
  • 1 packet adobo
  • 1 packet fine sea salt
  • 1 packet porcini risotto

Tools Needed:

  • Sauce pot
  • Medium skillet
  • Paper towel
  • Cooking tongs
  • Chef's knife