Miso Mushroom & Silken Tofu Orzotto

Ingredients

• olive oil30 ml
• oyster mushrooms — torn into strips500 g
• leek — finely sliced1 ea
• garlic cloves — finely chopped2 ea
• white miso paste15 g
• orzo200 g
• silken tofu — blitzed until smooth150 g
• jarred chickpeas — rinsed and drained570 g
• vegetable stock550 ml
• soy sauce15 ml
• nutritional yeast40 g
• lemon — juiced0.5 ea
• fresh chives — finely sliced1 bunch

Method

1. Cook the base Heat a drizzle of oil or plant-based butter in a wide pan over a medium heat. Add the mushrooms and fry until golden. Remove from the pan. Add another drizzle of oil, then add the leeks. Fry for 5-6 minutes until soft and slightly caramelised. Add the garlic and miso, then fry for another minute. Pour in the orzo and toast for 2 minutes.
2. Build the sauce Add the tofu, chickpeas, stock, soy sauce and nooch to the pan. Stir well to combine and simmer for 10 minutes until the orzo is done, stirring constantly to avoid sticking. Add a splash more water to loosen if needed. Stir in half the mushrooms.
3. Finish and serve Add the lemon juice. Taste and adjust seasoning. Spoon into bowls. Top with the reserved mushrooms, chives and a drizzle of extra virgin olive oil.