To make the marinade, whisk together the lemon juice, rosemary, olive oil, and salt and pepper. Add the Tofoo cubes, cover and leave to marinate for 2 hours.
Preheat the oven to 180°C. Bake the Tofoo cubes on a lined baking tray for 30 mins until slightly crisp.
Boil a medium pan of water and cook the asparagus for 2-3 mins until slightly softened. Transfer to a bowl of ice water to prevent further cooking. Take 1 cup of the cooking water and add to the vegetable stock.
Heat 1 tbsp olive oil in a frying pan and fry the onion and garlic until soft. Add the rice and stir. Add 1 cup of the vegetable stock and stir on a medium heat. As the rice becomes dry, add the vegetable stock by the ladle until all has been added.
When the risotto has cooked for 20-25 mins, stir in the Tofoo, asparagus and peas until warmed through. Serve warm.