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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.