A slow-simmered take on Tofu Galette, built on lemon and olive oil and finished the way we like it. Ready in about 55 min and easily enough for 4 people.
Free to cook
Prep everything first: chop the aromatics, measure the lemon and olive oil 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 extra-virgin olive oil and the rest of the lemon and olive oil flavours, letting them cook out for a minute until fragrant.
Add the fennel 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.
Finish with the topping and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Italian
Members
This Italian Tabbouleh leans on chilli and pecorino to do the heavy lifting. We slow-cook the...
Italian Weeknight-friendly Halloumi Pilaf with the tomato and oregano we come back to again and again....
Italian
Members
A sun-warmed take on Lamb Scramble, built on garlic and basil and finished the way we like it....
Italian This Italian Pilaf leans on brown butter and sage to do the heavy lifting. We crisp the Prawn...