Greek
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Greek
Olive and caper Aubergine Broth
This Greek Broth leans on olive and caper to do the heavy lifting. We stir-fry the Aubergine...
Greek · Breakfast
Glazed Tofu Hash
This Greek Hash leans on olive and caper to do the heavy lifting. We glaze the Tofu for real depth, then bring it together in one pan.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the olive and caper elements, and pat the tofu dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the firm tofu and glaze until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the red wine vinegar and the rest of the olive and caper flavours, letting them cook out for a minute until fragrant.
Add the courgette along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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