Chargrilled tofu and vegetables with romesco
- 500g firm tofu
- 1 medium eggplant, cut lengthways into 1cm slices
- 2 large zucchini, cut diagonally into 1cm slices
- 200g flat mushrooms, thickly sliced
- 2 bunch asparagus, ends trimmed
- ¼ cup olive oil
- 1 tablespoon Ras el hanout spice blend
- ¼ cup chopped fresh parsley
- 2 wholemeal Lebanese bread rounds, cut into large pieces
- Lemon wedges, to serve
Romesco sauce
- 2 tablespoons slivered almonds, toasted
- 180g roasted capsicum, drained, chopped
- 1/3 cup semi-dried tomatoes
- 1 tablespoon red wine vinegar
- 1 teaspoon smoked paprika
- Cut tofu into 1cm-thick slices and pat with paper towel to absorb excess moisture. Place on a tray in single layer. Spread eggplant, zucchini, mushrooms and asparagus over a separate large tray.
- Combine oil and spice blend in a small bowl. Brush mixture over vegetables and tofu. Set aside for 15 minutes.
- Meanwhile, to make romesco sauce, process almonds in a food processor until finely chopped. Add remaining ingredients. Process to form a coarse paste. Season with freshly ground pepper.
- Lightly spray a chargrill or barbecue plate with oil and heat over high heat. Add eggplant and zucchini slices in a single layer. Cook for about 3 minutes on each side, or until lightly charred and tender. Transfer to a large baking tray.
- Add mushrooms and asparagus to chargrill. Cook, turning, for about 2 minutes or until just tender. Add to tray with eggplant and zucchini, cover with foil and keep warm in a 150C oven (fan-forced).
- Add tofu slices to chargrill in a single layer. Cook, for about 2 minutes on each side or until lightly charred.
- Arrange tofu and vegetables on a serving platter. Sprinkle with parsley. Serve with romesco, Lebanese bread and lemon wedges.
Tips
- For a non vegetarian version, replace tofu with 500g chicken tenderloins, if preferred. Cooking time may vary.
- Vegetables and tofu can be brushed with spice mixture several hours ahead. Keep refrigerated until ready to cook.
- For added wholegrains, serve with brown rice or burghul.
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