Make the Romesco: In a blender or mini food processor, combine the red peppers, almond butter, olive oil, vinegar, tomato paste, garlic, salt and pepper. Blend on high until smooth. Set aside. (The romesco will keep in the refrigerator for up to 5 days.)

Make the Crispy Tofu and Broccoli Rabe: Line a small rimmed baking sheet with a clean dish towel or paper towels. Place the tofu on top in a single layer, then top with another towel. Top with a second baking sheet and place something on top to weigh the tray down, like two cans of beans. Let sit for at least 30 minutes or refrigerate up to overnight. (Don’t skip this step! It’s crucial to getting a crispy final result.)

In a large nonstick skillet, heat the oil over medium-high heat. (You can do this in a smaller skillet in batches; just add 1 tablespoon of the oil at a time.) Pat the pressed tofu dry and season on both sides with the salt. Add the tofu to the hot oil and press down on it very firmly with a flat-bottomed spatula or a pot lid for the first minute. Cook, turning once, until golden brown and crispy, 5 to 6 minutes per side, pressing again with the pot lid for the first minute after flipping.

Meanwhile, fill a large pot with 1 inch of water and put a steamer insert inside. Cover and bring the water to a simmer. Add the broccoli rabe, re-cover, and steam until tender but with a little bite, 6 to 8 minutes.

Serve the tofu and broccoli rabe dolloped with the romesco and sprinkled with the almonds and flaky sea salt (if you want).