Mushroom & Miso with Rice & Crispy Smoked Tofu

This risotto inspired dish is full of umame and salty flavours, and packed with protein from the crispy topping of smoked shredded tofu. I used the Tofoo brand which is the most widely available. If you can't get smoked tofu, use firm or extra firm and scatter a good teaspoon or two of smoked paprika over before roasting

I also used a good quality tamari from Clearspring, which makes the dish gluten free, but any light soy sauce will work

Ingredients

3 tablespoons olive oil

1 onion - finely chopped

2 cloves garlic - crushed

100g shitake mushrooms - sliced

100g chestnut mushrooms - sliced

150ml white wine

100g risotto rice

1 teaspoon white miso

1 tablespoon tamari or soy sauce

1 tablespoon vegetable bouillon or 1 vegetable stock cube

280g smoked firm tofu - coarsely grated

1 teaspoon tamari or soy sauce

1 teaspoon olive oil

Method

Heat the oil in a large frying pan, then fry the onion and garlic until softened

Add the mushrooms and fry over a medium heat until they start to soften, then add the wine and cook until almost dry

Meanwhile make the stock by mixing the miso, tamari and bouillon with 600ml boiling water

Mix the grated tofu with the remaining tamari and olive oil, then place on a lined baking sheet in a hot oven (220C) for 30 minutes, or an air fryer at 200C for 20 minutes, turning twice during the roasting process, until crisp

Back to the mushroom pan, where you now add the rice, stir to coat, then slowly add the stock, a little at a time, stirring each time until the stock has been absorbed. Continue until all the stock has been used and the rice is tender

Top the rice with the crispy tofu and leave to stand for 3-5 minutes before serving with a green salad dressed with a little tahini, sesame oil and tamari

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