Crispy Tofu with Romesco Sauce & Broccoli Rabe

Serves 4

2 cups roasted red peppers (canned or jarred), drained
3 tablespoons tomato paste
6 garlic cloves
½ cup almond butter
4 tablespoons olive oil
1 tbsp sherry vinegar
1 teaspoon salt
¼ teaspoon black pepper
1 package extra-firm tofu (about 14 oz.), sliced into ½ inch sections
2 large bunches of broccoli rabe
Slivered almonds (optional)

1. Blend roasted red peppers, tomato paste, garlic, almond butter, 2 tablespoons olive oil, vinegar, salt, and pepper in a blender until smooth. Set aside the sauce in a covered container and refrigerate.

2. Dry the tofu slices with paper towel and heat a large cast iron pan over medium-high heat, adding 2 tablespoons of the oil when warm. Add the tofu slices to the pan and press down on them firmly with a spatula until the water has dissipated. Cook, turning once, until golden brown and crispy, 5-6 minutes per side, pressing again after flipping.

3. Meanwhile, fill a large pot with 1 inch of water and put a steamer basket inside. Cover and bring the water to a simmer. Add the broccoli rabe, re-cover, and steam for 4 minutes.

4. Serve the tofu and broccoli rabe with the romesco sauce and garnish with slivered almonds and salt to taste.