You could probably cut the risotto recipe in half, and of course, use veggie broth. For the Tuscan thing, I pressed the water out of 2 pounds of extra firm tofu, then sauteed in oil and butter and salt and pepper until browning and used that for in stead of the chicken.
Garlic bread is obviously bread, almost a whole head of garlic, 1 and a half sticks butter, and a bunch of parsley, I usually prefer my g bread spicy, but the Mums doesn’t like that.
Here are the two recipes I borrowed from, didn’t need much alteration:
2 Comments
You could probably cut the risotto recipe in half, and of course, use veggie broth. For the Tuscan thing, I pressed the water out of 2 pounds of extra firm tofu, then sauteed in oil and butter and salt and pepper until browning and used that for in stead of the chicken.
Garlic bread is obviously bread, almost a whole head of garlic, 1 and a half sticks butter, and a bunch of parsley, I usually prefer my g bread spicy, but the Mums doesn’t like that.
Here are the two recipes I borrowed from, didn’t need much alteration:
https://www.delish.com/cooking/recipe-ideas/a19636089/creamy-tuscan-chicken-recipe/
https://www.allrecipes.com/recipe/85389/gourmet-mushroom-risotto/
Ohh I love this! I’ve never had an Italian-style tofu dish, this looks perfect.