Greek
Greek
Olive and caper Prawn Fritters
A sun-drenched take on Prawn Fritters, built on olive and caper and finished the way we like...
Greek · Salad
Greek Tofu Grain Bowl
This Greek Grain Bowl leans on lemon and oregano to do the heavy lifting. We roast the Tofu for real depth, then bring it together in one pan.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the lemon and oregano 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 roast until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the greek yoghurt and the rest of the lemon and oregano 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.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
More from Greek
You might also cook
Greek 
Greek
Greek
Greek Beef Pilaf
A charcoal-grilled take on Beef Pilaf, built on lemon and oregano and finished the way we like...
Greek
Greek
Prawn Bites in feta and dill
Our tested Grilled Prawn Bites: sun-drenched, generous, and balanced with feta and dill. Serves...
Greek
Greek
Charred Mushroom Skillet
Weeknight-friendly Mushroom Skillet with the garlic and yoghurt we come back to again and...