This American Comfort Traybake leans on buttermilk and herb to do the heavy lifting. We stir-fry the Tofu for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the buttermilk and herb 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 stir-fry until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the buttermilk and the rest of the buttermilk and herb flavours, letting them cook out for a minute until fragrant.
Add the kale 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 parsley and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
American Comfort
Members
Our tested Charred Aubergine Shakshuka: loaded, generous, and balanced with brown sugar and...
American Comfort This American Comfort Stew leans on maple and mustard to do the heavy lifting. We grill the...
American Comfort
Members
Weeknight-friendly Salmon Ramen with the brown sugar and bourbon we come back to again and...
American Comfort A smoky take on Cod Bowl, built on maple and mustard and finished the way we like it. Ready in...