Greek
Greek
Honey and walnut Paneer Stir-Fry
Our tested Crispy Paneer Stir-Fry: charcoal-grilled, generous, and balanced with honey and...
Greek · Breakfast
Garlic and yoghurt Tofu Shakshuka
Our tested Grilled Tofu Shakshuka: sun-drenched, generous, and balanced with garlic and yoghurt. Serves 2 people with plenty to go around.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the garlic and yoghurt 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 grill until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the kalamata olives and the rest of the garlic and yoghurt 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.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
More from Greek
You might also cook
Greek 
Greek
Members
Greek
Greek Prawn Flatbread
The kind of Greek plate you make on repeat. olive and caper, a proper slow-cook, and a finish...
Greek
Members
Greek
Lamb Soup in feta and dill
Our tested Grilled Lamb Soup: rustic, generous, and balanced with feta and dill. Serves 6...
Greek
Members
Greek
Rustic Paneer Medley with feta and dill
The kind of Greek plate you make on repeat. feta and dill, a proper char, and a finish of fresh...