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Meatless Monday: Baked tofu with smoky romesco sauce

Whether you’re looking for an amazing appetizer or side dish, include this Spanish-style sauce in your plans.

Baked tofu with smoky romesco sauce

With its Spanish origins, you can imagine the fresh flavors of this vibrant sauce. This Meatless Monday recipe for baked tofu with smoky romesco sauce is full flavored and very simple to make. Its simplicity, flavors and thickness make it versatile to serve with many dishes, from veggies to meats and fish to a topping for bread.

Baked tofu with smoky romesco sauce

Tofu doesn’t have much flavor on its own, but when it’s baked and paired with this rich, red sauce, you’ll be wowed, whether you serve it as a side dish or as an appetizer.

The bread and toasted almonds included in the sauce bring a bit of thickness to the romesco, and the tomatoes, roasted red peppers and smoked paprika will keep you coming back for more. If you have leftover sauce, I guarantee you’ll be searching for other goodies to pair with it.

Baked tofu with smoky romesco sauce

Baked tofu with smoky romesco sauce recipe

Yields 1-1/2 cups


  • 1 (14 ounce) package firm tofu, drained
  • 2 Roma tomatoes, halved lengthwise
  • 1 tablespoon olive oil to drizzle on tomatoes
  • 6 ounces jarred roasted red peppers packed in oil
  • 1/3 cup toasted almonds
  • 2 garlic cloves
  • 1 large slice Italian-style bread
  • 1/4 cup olive oil
  • 2-3 tablespoons red wine vinegar
  • 1 teaspoon smoked paprika (more, to taste)
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon salt, plus extra to season the tofu
  • 1/4 teaspoon ground black pepper, plus extra to season the tofu
  • Nonstick cooking spray


  1. Drain the tofu, and then wrap it in several sheets of paper towel. Place the wrapped block of tofu on a dish with something heavy over it (a small, heavy pan, for example). Allow it to sit for about 30 minutes to help drain out the excess moisture.
  2. Remove the tofu, and pat it with a dry paper towel. Cut the tofu into 1-inch chunks.
  3. Cover a baking sheet with aluminum foil. Place the tomato halves on the baking sheet, cut side up, and drizzle with a bit of olive oil.
  4. Preheat the oven to 400 degrees F. Cover a baking sheet with parchment paper, and then add the tofu to the baking sheet. Season with a bit of salt and ground black pepper.
  5. Lightly spray the tofu with the nonstick cooking spray. Bake for 30 to 40 minutes, flipping halfway through baking, until lightly golden.
  6. Add the tomatoes to the oven along with the tofu. Let the tomatoes roast for 10 to 15 minutes or until they begin to release their juices.
  7. Remove the tomatoes when done, and allow them to cool slightly. When the tofu is done, remove it, and set it aside.
  8. Add the tomatoes, roasted red peppers, almonds, garlic, bread, 1/4 cup of olive oil, red wine vinegar, paprika, red pepper flakes, salt and black pepper to a food processor.
  9. Blend until the ingredients are combined. The sauce should be thick but not chunky. You might need to scrape down the sides of the food processor with a spatula. Taste, and then adjust the seasoning as needed.
  10. Serve the romesco sauce along with the baked tofu.

Get saucy with this Spanish-style treat.

More Meatless Monday recipes

Wild mushroom, thyme and Brie omelet
Bok choy and quinoa salad with edamame and spicy soy-ginger dressing
Creamy caprese spaghetti

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