Greek
Greek
Greek Chicken Thigh Pudding
The kind of Greek plate you make on repeat. feta and dill, a proper steam, and a finish of...
Greek · Salad
Charred Tofu Slaw
The kind of Greek plate you make on repeat. feta and dill, a proper char, and a finish of fresh herbs.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the feta and dill 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 dried oregano and the rest of the feta and dill flavours, letting them cook out for a minute until fragrant.
Add the peas 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 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
Greek
Baked Lamb with garlic and yoghurt
A sun-drenched take on Lamb Medley, built on garlic and yoghurt and finished the way we like...
Greek
Greek
Cod Salad in olive and caper
The kind of Greek plate you make on repeat. olive and caper, a proper sear, and a finish of...
Greek
Members
Greek
Rustic Prawn Cake with feta and dill
The kind of Greek plate you make on repeat. feta and dill, a proper braise, and a finish of...