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Greek
Lamb Shakshuka in lemon and oregano
Weeknight-friendly Lamb Shakshuka with the lemon and oregano we come back to again and again....
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Greek Tofu Gratin
This Greek Gratin leans on honey and walnut to do the heavy lifting. We bake 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 honey and walnut 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 bake until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the red wine vinegar and the rest of the honey and walnut flavours, letting them cook out for a minute until fragrant.
Add the kale along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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