Crispy Tofu Steaks with Broccoli Rabe and Romesco

Instructions:

1. Wrap tofu in several layers of paper towel and place on a plate or baking sheet. Place a heavy skillet or pot on top to press out liquid: let stand at least 10 minutes, or up to 24 hours in advance.
2. Meanwhile, in a blender or food processor, combined roasted red peppers, almond butter, tomato paste, garlic, sherry vinegar and 2 tbsp olive oil. Blend until mostly smooth, adding a splash of water if needed to create a thick sauce.
3. Heat remaining 2 tbsp olive oil in a skillet over medium-high heat. Unwrap tofu and pat dry, season on all sides with salt and pepper. Add tofu to the skillet and let cook without moving for 4 to 5 minutes. Flip gently and cook another 3 to 4 minutes per side, until well browned.
4. While tofu cooks, add 2 to 3 cups water to a large pot with steamer insert. Cover and bring to a simmer over medium-high heat: add broccolini and steam until just tender, 6 to 8 minutes.
5. Serve tofu and broccolini topped with romesco sauce and sprinkled with sliced almonds.