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.

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.