This Greek Grain Bowl leans on lemon and oregano to do the heavy lifting. We roast the Tofu for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the lemon and oregano 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 roast until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the greek yoghurt and the rest of the lemon and oregano flavours, letting them cook out for a minute until fragrant.
Add the peas 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.
Greek
Members
Weeknight-friendly Halloumi Flatbread with the honey and walnut we come back to again and...
Greek
Members
A sun-drenched take on Cauliflower Scramble, built on feta and dill and finished the way we...
Greek The kind of Greek plate you make on repeat. olive and caper, a proper sear, and a finish of...
Greek
Members
This Greek Hash leans on feta and dill to do the heavy lifting. We braise the Turkey for real...