Add the roasted bell peppers and the rest of the ingredients to a food processor and process until a coarse mixture forms and there are no large chunks of almonds left. Taste and adjust salt if needed.

If you like your sauce smoother, you can process it for a few more minutes and set the sauce aside.

Heat the oil in a skillet or shallow saucepan over medium heat. Add the onion and a good pinch of salt and cook until the onion is translucent. Then add all the spices and the water and mix well. Then add the pasta and press it into the water. Cover the skillet and cook for 1 2 minutes stirring once in between. Check if the pasta is cooked. Depending on your pasta and stove it should be ready between 12-19 minutes.

Once the pasta is al-dente, switch off the heat. Then add the prepared romesco sauce and toss well to coat. Bring to a simmer over medium-low heat and switch it off. Cover with the lid and allow the flavors to meld together for a few minutes.

Press and slice the tofu if you haven’t already then brush the tofu with the lime juice. Mix the spices in a bowl and sprinkle them all over the tofu. You can let it sit and marinate for some time by making it ahead. Or you can grill them right away.

Heat up a grill pan or regular skillet over medium-high heat. Add 1-2 teaspoons oil and once the oil is hot add the tofu slices and grill or cook until golden on both sides.

Remove from the skillet, slice, top the pasta and serve. Garnish with some chopped parsley and more pepper flakes if you wish. You can also add some flaked salt.

Store: Store the pasta and tofu separately in a closed container in the fridge for upto 3 days. Reheat in the microwave