Ingredients
8 jarred piquillo peppers drained, rinsed and cut into 1/2-inch-thick strips
3 Tbsp capers, drained and coarsely chopped
3 Tbsp finely chopped flat-leaf parsley leaves
1 shallot, minced
1 ½ Tbsp sherry vinegar
½ tsp ground cumin
pinch of cayenne
5 Tbsp extra virgin olive oil
firm tofu, drained and sliced into 8 rectangles
18 oz firm tofu
4 1/2-inch-thick slices of ciabatta
3 Tbsp capers, drained and coarsely chopped
3 Tbsp finely chopped flat-leaf parsley leaves
1 shallot, minced
1 ½ Tbsp sherry vinegar
½ tsp ground cumin
pinch of cayenne
5 Tbsp extra virgin olive oil
firm tofu, drained and sliced into 8 rectangles
18 oz firm tofu
4 1/2-inch-thick slices of ciabatta
Directions
1. Light a grill or preheat a grill pan. In a medium bowl, mix the piquillo pepper strips with the chopped capers, chopped parsley, minced shallot, sherry vinegar, ground cumin, cayenne and 3 tablespoons of the olive oil. Season the piquillo salsa verde with salt and pepper.
2. Pat the tofu slices dry with paper towels. Brush the tofu and bread on both sides with the remaining 2 tablespoons of olive oil and season with salt and pepper. Grill the bread over moderately high heat, turning once, until lightly charred, about 2 minutes. Grill the tofu, turning once, until grill marks form and the tofu is heated through, about 6 minutes. Transfer the grilled bread and tofu pieces to plates. Spoon the piquillo salsa verde over the tofu and serve.
