Warm butter in a large pan over medium heat then add minced garlic and onion. Cook for around 2 minutes or until golden brown.
Next, add pumpkin puree and rinsed rice.
Combine and add 1 cup of water, veggie stock powder, salt, and pepper. Bring it to a boil and stir occasionally. When the water is dissolved keep adding a little more water (around ½ to 1 cup at a time) stirring now and then so that it doesn't stick to the pan.
After 40 minutes the rice should be cooked. Now you can add lemon juice, soy cream, and salt or pepper to taste.
Next, in a little bit of oil cook tofu with garlic powder, salt, pepper, and thyme. Cook from each side until crispy and brown.
Serve this pumpkin risotto with crispy tofu and vegan Parmigiano. Enjoy!
