Coconut tofu risotto Recipe

Ingredients

• about 300g plain tofu
• about 2 inch piece fresh ginger root, chopped
• 1 lemon, juiced
• 2 tbsp tamari OR
• 2 tbsp liquid aminos
• about 200g fresh or frozen spinach
• 500g short grain brown rice
• 20g arame
• about 100g shelled edamame beans
• the corn cut off 1 fresh sweetcorn cob  OR
• 100g jar of sweetcorn, drained
• half a can or 200ml coconut milk
• 2 tsp turmeric
• a large handful of finely sliced red cabbage
• a large handful of sunflower seeds, soaked overnight or for at least an hour