Greek
Greek
Beef Salad in olive and caper
Our tested Steamed Beef Salad: rustic, generous, and balanced with olive and caper. Serves 4...
Greek · Salad
Braised Tofu Tabbouleh
The kind of Greek plate you make on repeat. garlic and yoghurt, a proper braise, and a finish of fresh herbs.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the garlic and yoghurt 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 braise until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the greek yoghurt and the rest of the garlic and yoghurt 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 chopped dill 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 
Greek
Members
Greek
Turkey Hash in feta and dill
The kind of Greek plate you make on repeat. feta and dill, a proper crisp, and a finish of...
Greek
Members
Greek
Olive and caper Pork Scramble
Weeknight-friendly Pork Scramble with the olive and caper we come back to again and again. Big...
Greek
Greek
Rustic Turkey Bisque with garlic and yoghurt
A rustic take on Turkey Bisque, built on garlic and yoghurt and finished the way we like it....