Black Tahini Risotto with Seared Tofu



  • I box risotto
  • 2 quarts vegetable or chicken stock
  • 1 shallot
  • octopus
  • Black Tahini
  • 4 tblsp Spice Society Extra Virgin Sesame Oil
  • 1 tsp Spice Society Garlic
  • 2 oz butter
  • salt and pepper to taste



For the Risotto

  1. Quarter mushrooms, and sauté in a pan with avocado oil
  2. Season mushrooms with salt, pepper, garlic
  3. Add shallot and sauté
  4. Add risotto and coat with oil
  5. Add stock
  6. Cook on medium low, adding more liquid as needed
  7. Add black tahini
  8. Add butter at end

For the Tofu

  1. Drain tofu
  2. Pat dry, between paper towels, removing as much liquid as possible
  3. Cut into 1 ½  in cubes
  4. Cross score on top and bottom
  5. Season with salt and pepper
  6. In a skillet on medium high, sauté until golden brown and hot all the way through
  7. Serve tofu over risotto

Brian HernandezComment