A provencal take on Tofu Hotpot, built on cream and nutmeg and finished the way we like it. Ready in about 55 min and easily enough for 2 people.
Free to cook
Prep everything first: chop the aromatics, measure the cream and nutmeg 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 dry white wine and the rest of the cream and nutmeg 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.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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