Chargrilled tofu and vegetables with romesco

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.