Miso Mushroom & Silken Tofu Orzotto
Recipe from BOSH! - 🚀 Flavour | 💪🏻 Protein | 🌱 Fibre · original post · full recipe on bosh.tv
All the creamy comfort of a risotto, with none of the endless stirring. We toast orzo with sweet, soft leeks and a spoonful of white miso, then stir through blitzed silken tofu and chickpeas so the sauce turns silky and rich. Golden oyster mushrooms go on top, with a squeeze of lemon and a handful of chives to lift it all. It comes together in one pan in about 30 minutes and has 24g of protein per bowl. It's the kind of weeknight dinner that feels like a treat.
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
- 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.
- 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.
- 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.
Cooking for a different diet?
Swaps that keep this dish what it is. The prices on this page are for the recipe as written.
Gluten-free
- 200 g Gluten-free orzo instead of orzo
- 15 ml Tamari instead of soy sauce
Gluten-free orzo can soften faster, so start checking at 7 to 8 minutes and add a splash of water if it thickens too much.
Swaps are suggestions — check labels if you are cooking for an allergy.
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- olive oil · 30 ml
- oyster mushrooms · 500 g
- leek · 1 item
- garlic cloves · 2 items
- white miso paste · 15 g
- orzo · 200 g
- silken tofu · 150 g
- jarred chickpeas · 570 g
- vegetable stock · 550 ml
- soy sauce · 15 ml
- nutritional yeast · 40 g
- lemon · 0.5 items
- fresh chives · 1 bunch