One Pan Protein - Miso Mushroom & Silken Tofu Orzotto

🥘 Ingredients

• leek 1 leek, finely sliced
• oyster mushrooms 500 g, torn
• garlic 2 clove, finely chopped
• chickpeas 570 g, rinsed + drained
• chives 1 bunch, finely sliced
• silken tofu 150 g, blitzed until smooth
• olive oil 1 tbsp, drizzle
• oyster mushrooms 500 g, torn
• olive oil 1 tbsp, drizzle
• leek 1 leek, sliced
• garlic 2 clove, finely chopped
• white miso paste 1 tbsp
• orzo 200 g, toasted
• silken tofu 150 g, blitzed until smooth
• chickpeas 570 g, rinsed + drained
• vegetable stock 550 ml
• soy sauce 1 tbsp
• nutritional yeast 40 g
• oyster mushrooms 250 g, half
• lemon ½ lemon, juice
• oyster mushrooms 250 g, remaining
• chives 1 bunch, garnish
• extra virgin olive oil ½ tbsp, drizzle

1. 1

   Finely slice the leek leek , tear the oyster mushrooms oyster mushrooms , finely chop the garlic garlic , rinse + drain the chickpeas chickpeas , finely slice the chives chives , and blitz the silken tofu silken tofu .
2. 2

   Heat olive oil in a wide pan over medium heat. Fry oyster mushrooms until golden, then remove. Add another drizzle of olive oil and cook the leek leek for 5 minutes|6%minutes until soft and slightly caramelised. Add garlic and white miso paste and fry for 1 minutes . Add orzo and toast for 2 minutes .
3. 3

   Build the orzotto by adding silken tofu , chickpeas , vegetable stock , soy sauce , and nutritional yeast . Stir well and simmer for 10 minutes , stirring regularly so it doesn’t stick (add a splash of water if needed). Stir in oyster mushrooms .
4. 4

   Stir in lemon , taste and adjust seasoning. Spoon into bowls and top with oyster mushrooms , chives , and a drizzle of extra virgin olive oil .