Miso Mushroom & Silken Tofu Orzotto

• khẩu phần: Serves 4 | 24g protein p
• tổng thời gian: 18 minutes

Nguyên liệu

Drizzle of oil or plant-based butter

500g oyster mushrooms

1 leek

2 cloves garlic

1 tbsp white miso paste

200g orzo

150g silken tofu, blitzed until smooth

1 x 570g jar chickpeas (rinsed + drained)

550ml vegetable stock

1 tbsp soy sauce

40g nutritional yeast

Juice of ½ lemon

Chives, to garnish

Before you start: Large frying pan or wide saucepan | Blender | Ladle | Wooden spoon

How to Make It

1️⃣

Hướng dẫn

Prep – Finely slice the leek. Tear the mushrooms. Finely chop the garlic. Rinse + drain the chickpeas. Finely slice the chives. Blitz the silken tofu until smooth.

Cook the base – Heat a drizzle of oil (or plant-based butter) in a wide pan over medium heat. Fry mushrooms until golden, then remove. Add another drizzle of oil and cook the leeks for 5–6 mins until soft and slightly caramelised. Add garlic + miso and fry for 1 min. Add orzo and toast for 2 mins.

Build the orzotto – Add the blitzed tofu, chickpeas, stock, soy sauce and nooch. Stir well and simmer for 10 mins, stirring regularly so it doesn’t stick (add a splash of water if needed). Stir in half the mushrooms.

Finish & serve – Stir in lemon juice, taste and adjust seasoning. Spoon into bowls and top with the remaining mushrooms, chives, and a drizzle of extra virgin olive oil.