Greek
Greek
Sun-drenched Cauliflower Bowl with lemon and oregano
This Greek Bowl leans on lemon and oregano to do the heavy lifting. We char the Cauliflower for...
Greek · Soup
Sun-drenched Tofu Chowder with olive and caper
A sun-drenched take on Tofu Chowder, built on olive and caper and finished the way we like it. Ready in about 33 min and easily enough for 4 people.
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 grill until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the kalamata olives and the rest of the olive and caper flavours, letting them cook out for a minute until fragrant.
Add the sweetcorn along with a splash of stock or water, then cook briskly 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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