Our tested Charred Tofu Bites: wholesome, generous, and balanced with olive and tomato. Serves 4 people with plenty to go around.
Free to cook
Prep everything first: chop the aromatics, measure the olive and tomato 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 char until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the chickpeas and the rest of the olive and tomato flavours, letting them cook out for a minute until fragrant.
Add the cherry tomatoes along with a splash of stock or water, then cook briskly 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.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Mediterranean
Members
Our tested Roasted Chickpea Pilaf: sun-ripened, generous, and balanced with olive and tomato....
Mediterranean
Members
A wholesome take on Paneer Grain Bowl, built on olive and tomato and finished the way we like...
Mediterranean This Mediterranean Pilaf leans on lemon and herb to do the heavy lifting. We glaze the...
Mediterranean Our tested Slow-Cooked Turkey Soup: garden, generous, and balanced with roasted pepper. Serves...