Romesco Tofu & Tenderstem

• Tofu(800 g)
• Broccoli(400 g)
• Bell pepper(2)
• Tomato(2)
• Almonds(80 g)
• Garlic(2 cloves)
• Smoked paprika(2 tsp)
• Olive oil(5 tbsp)
• Red Wine(2 tbsp)
• Lemon(1)
• Salt(2 tsp)
• Black pepper(1 tsp)
• Chili flakes(½ tsp)optional

Method

1. 1

   Pat the {Tofu} dry and slice each block into 2 thick steaks. Halve the {Bell pepper} and {Tomato}. Peel the {Garlic}. Trim the woody ends from the {Tenderstem Broccoli}.

   ~10 min

2. 2

   Heat 1 large pan over high heat with {Olive oil}. Add the {Bell pepper}, {Tomato}, and {Garlic} cut-side down. Cook until blistered and softened, 6 minutes, turning once. Transfer to a blender with the {Almonds}, {Smoked paprika}, {Red Wine}, 3 tbsp water, 1 tbsp of the {Olive oil}, {Salt}, {Black pepper}, and {Chili flakes} if using. Blend until smooth and thick.

   ~6 min

3. 3

   Wipe out the pan and heat 2 tbsp of the {Olive oil} over medium-high heat. Season the {Tofu} with 1 tsp of the {Salt}, 1 tsp of the {Smoked paprika}, and 1/2 tsp of the {Black pepper}. Cook for 3-4 minutes per side until golden and crisp around the edges. Transfer to a plate.

   ~8 min

4. 4

   Add the remaining 1 tbsp {Olive oil} to the pan, then add the {Tenderstem Broccoli} and a pinch of the remaining {Salt}. Cook for 4 minutes, turning often, until bright green with golden blistered spots. Squeeze over half the {Lemon}.

   ~4 min

5. 5

   Spread the romesco onto plates, top with the {Tofu}, and arrange the {Tenderstem Broccoli} alongside. Finish with the remaining half of the {Lemon} cut into wedges and a little extra black pepper if you like.

   ~0 min