Spanish
Spanish
Smoked Squash Galette
A tapas-style take on Squash Galette, built on smoked paprika and garlic and finished the way...
Spanish · Dessert
Slow-Cooked Tofu with saffron
This Spanish Cookies leans on saffron to do the heavy lifting. We slow-cook 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 saffron 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 slow-cook until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the saffron and the rest of the saffron flavours, letting them cook out for a minute until fragrant.
Add the carrots along with a splash of stock or water, then cover and cook gently 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.
Finish with the topping and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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