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Chargrilled tofu and vegetables with romesco
heartfoundation.org.au|Helpline 13 11 12

Chargrilled tofu and vegetables with romesco

15 minutes (preparation 20 minutes)
Serves 4
  • 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 
  1. 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.  
  2. Combine oil and spice blend in a small bowl. Brush mixture over vegetables and tofu. Set aside for 15 minutes. 
  3. 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. 
  4. 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.  
  5. 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).
  6. Add tofu slices to chargrill in a single layer. Cook, for about 2 minutes on each side or until lightly charred.  
  7. 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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