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A cast iron pot filled with creamy looking vegan smoked tofu risotto

Smoked Tofu Rice & Barley Risotto

This recipe uses both rice and barley for added texture, and chunky chestnut mushrooms for bite. As per my previous recipes with smoked tofu, it is a must as it takes the place of smoked fish. You also don't want to crumble it too finely for the same reason.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Course
Servings 4 people


  • 2-3 tbsp smoked oil
  • 2 onions (sliced)
  • 3-4 cloves garlic (minced)
  • 125 grams chestnut mushrooms (sliced)
  • 150 grams risotto rice
  • 150 grams pearl barley
  • 225 gram packet of smoked tofu (roughly crumbled)
  • 500 ml vegetable stock
  • 1 tsp thyme
  • 200 ml unsweetened non-dairy milk
  • 1 large dollop Oatly oat fraiche (optional)


  • Begin by softening the onion and garlic in a good drizzle of the oil.
  • When softened, add the mushrooms and thyme and stir well. Sauté for a few minutes, allowing the mushrooms to release some of their juices.
  • Add the crumbled tofu and the rice and pearl barley. Mix well.
  • Add the vegetable stock and non-dairy milk. Turn the heat down load and allow to simmer for up to 30 mins, until both the rice and barley are well-cooked.


This recipe was first published on http://jenny-marie.co.uk/