1. In a pot, heat the oil. Sweat the shallot and garlic for 1-2 minutes.
2. Add the rice. Cook for 1 minute.
3. Deglaze with the white wine. Let reduce until almost dry.
4. Add 2 cups of the chicken broth and keep the rest for the end of cooking the risotto. Add fresh thyme and bay leaf. Bring to a boil.
5. Cover. Reduce the heat to minimum and cook for 15 minutes.
6. Pass the tofu in the mini blender, until you obtain the texture of a smooth and creamy puree. Set aside.
7. Increase the risotto heat to medium. Add the zucchini. Cook the rice uncovered for 3 to 5 minutes, adding the rest of the broth as needed and stirring constantly until cooked al dente.
8. Remove from heat. Add tofu puree and nutritional yeast. Mix gently until the risotto is smooth and creamy. Adjust seasoning.
9. Serve in deep bowls and garnish with yeast flakes to taste and fresh herbs.

Chef secret

If you have risotto left, make arancini, these very trendy appetizers! Take cold risotto from the day before. Shape into small balls. Dip in flour, vegetable milk, then in breadcrumbs. Refrigerate. Deep fry for 3 to 5 minutes. Serve with tomato sauce. Can also be frozen.