Greek
Members
Greek
Feta and dill Squash Tabbouleh
A island take on Squash Tabbouleh, built on feta and dill and finished the way we like it....
Greek · Main
Tofu Roast in olive and caper
The kind of Greek plate you make on repeat. olive and caper, a proper bake, and a finish of fresh herbs.
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 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 olive and caper 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.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the chopped mint and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
More from Greek
You might also cook
Greek
Members
Greek
Members
Greek
Greek Chicken Breast Soup
This Greek Soup leans on lemon and oregano to do the heavy lifting. We sear the Chicken Breast...
Greek
Greek
Mushroom Hash in lemon and oregano
Our tested Roasted Mushroom Hash: charcoal-grilled, generous, and balanced with lemon and...
Greek
Members
Greek
Greek Black Bean Stew
A herby take on Black Bean Stew, built on lemon and oregano and finished the way we like it....