A elegant take on Tofu Shakshuka, built on white wine and shallot and finished the way we like it. Ready in about 32 min and easily enough for 2 people.
Free to cook
Prep everything first: chop the aromatics, measure the white wine and shallot 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 steam until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the shallots and the rest of the white wine and shallot flavours, letting them cook out for a minute until fragrant.
Add the asparagus 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 thyme and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
French
Members
Our tested Roasted Cauliflower Pudding: elegant, generous, and balanced with garlic and thyme....
French
Members
The kind of French plate you make on repeat. white wine and shallot, a proper roast, and a...
French A provencal take on Squash Broth, built on garlic and thyme and finished the way we like it....
French
Members
This French Flatbread leans on garlic and thyme to do the heavy lifting. We stir-fry the...