Smoked tofu gets its flavor from 12-hour wood chip exposure at 180°F, creating umami depth that mimics pancetta.
One-Pan Rice with Pumpkin and Smoked Tofu
Savor the flavors of fall with this one-pan wonder that brings together creamy pumpkin and savory smoked tofu for a delightful vegan feast! In just one pot, you’ll whip up a hearty rice dish that’s bursting with warmth, making it perfect for cozy evenings. Get ready to impress your taste buds with this simple yet scrumptious meal that’s as easy to make as it is to enjoy!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
The Story
This curious Italian-meets-Buddhist monastery creation emerged in 1980s Northern Italy when Zen practitioners fleeing meat discovered that smoked tofu could hijack the umami depth of traditional risotto without a single animal casualty—Venetian rice farmers were initially horrified, then secretly impressed when their wives started sneaking this protein-packed imposter onto Sunday tables across Lombardy.
Regional Twist
In Emilia-Romagna's Parma province, they replace the standard leek with wild ramps and fold in chunks of their prized Parmigiano-Reggiano instead of generic grated cheese, creating a properly indulgent autumn feast.
📝 Ingredients
Shopping List
- grated cheese (to taste)
- 1 leek
- 300 g pumpkin
- 200 g smoked tofu
Pantry Items
Amounts also listed in instructions below
- pepper (to taste)
- 200 g rice
- salt (to taste)
👨🍳 Instructions
- 1
Finely slice the leek and sauté it in a pan.
- 2
Cut the smoked tofu into cubes and add it to the pan.
- 3
Prepare the pumpkin while the tofu is browning.
- 4
Once the tofu is well browned, add the pumpkin to the pan.
- 5
Season everything with salt and pepper.
- 6
Add the rice directly into the mixture.
- 7
Cover with boiling water, place the lid on, and let it cook.
- 8
When the water is absorbed, finish with grated cheese for creaminess.
- 9
Let it melt for a moment with the lid on, and it’s ready.
💡 Pro Tips
- ✓Use a 2.5:1 liquid-to-rice ratio (500ml water for 200g rice) and maintain gentle heat at 185-190°F to prevent the bottom layer from burning while ensuring even absorption.technique2.5:1 ratio, 185-190°F
- ✓Cut pumpkin into 1cm cubes maximum because larger pieces need 15-20 minutes to cook while rice only needs 18 minutes total, creating texture mismatch.ingredient1cm cubes, 15-20 minutes
- ✓Brown smoked tofu for 3-4 minutes per side at medium-high heat to develop Maillard reactions that create a crispy exterior, since it's already cooked and only needs surface caramelization.timing3-4 minutes per side
- ✓Add cheese during the final 2-minute rest period off heat so residual steam melts it without breaking the emulsion or creating graininess from overheating.timing2-minute rest period
- ✓Toast the rice in the pan for 1-2 minutes before adding liquid to lightly activate starches and create better texture separation in the final dish.technique1-2 minutes
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Smoked tofu gets its flavor from 12-hour wood chip exposure at 180°F, creating umami depth that mimics pancetta.
One-Pan Rice with Pumpkin and Smoked Tofu
Savor the flavors of fall with this one-pan wonder that brings together creamy pumpkin and savory smoked tofu for a delightful vegan feast! In just one pot, you’ll whip up a hearty rice dish that’s bursting with warmth, making it perfect for cozy evenings. Get ready to impress your taste buds with this simple yet scrumptious meal that’s as easy to make as it is to enjoy!
The Story
This curious Italian-meets-Buddhist monastery creation emerged in 1980s Northern Italy when Zen practitioners fleeing meat discovered that smoked tofu could hijack the umami depth of traditional risotto without a single animal casualty—Venetian rice farmers were initially horrified, then secretly impressed when their wives started sneaking this protein-packed imposter onto Sunday tables across Lombardy.
Regional Twist
In Emilia-Romagna's Parma province, they replace the standard leek with wild ramps and fold in chunks of their prized Parmigiano-Reggiano instead of generic grated cheese, creating a properly indulgent autumn feast.
📝 Ingredients
Shopping List
- grated cheese (to taste)
- 1 leek
- 300 g pumpkin
- 200 g smoked tofu
Pantry Items
Amounts also listed in instructions below
- pepper (to taste)
- 200 g rice
- salt (to taste)
👨🍳 Instructions
- 1
Finely slice the leek and sauté it in a pan.
- 2
Cut the smoked tofu into cubes and add it to the pan.
- 3
Prepare the pumpkin while the tofu is browning.
- 4
Once the tofu is well browned, add the pumpkin to the pan.
- 5
Season everything with salt and pepper.
- 6
Add the rice directly into the mixture.
- 7
Cover with boiling water, place the lid on, and let it cook.
- 8
When the water is absorbed, finish with grated cheese for creaminess.
- 9
Let it melt for a moment with the lid on, and it’s ready.
💡 Pro Tips
- ✓Use a 2.5:1 liquid-to-rice ratio (500ml water for 200g rice) and maintain gentle heat at 185-190°F to prevent the bottom layer from burning while ensuring even absorption.technique2.5:1 ratio, 185-190°F
- ✓Cut pumpkin into 1cm cubes maximum because larger pieces need 15-20 minutes to cook while rice only needs 18 minutes total, creating texture mismatch.ingredient1cm cubes, 15-20 minutes
- ✓Brown smoked tofu for 3-4 minutes per side at medium-high heat to develop Maillard reactions that create a crispy exterior, since it's already cooked and only needs surface caramelization.timing3-4 minutes per side
- ✓Add cheese during the final 2-minute rest period off heat so residual steam melts it without breaking the emulsion or creating graininess from overheating.timing2-minute rest period
- ✓Toast the rice in the pan for 1-2 minutes before adding liquid to lightly activate starches and create better texture separation in the final dish.technique1-2 minutes