Roasted Tofu and Vegetables with Spicy Romesco Sauce

Ingredients

• 1 cup pearl couscous
• 2 cups water
• salt for taste
• 1 tablespoon crushed Calabrian chili peppers
• 1 tablespoon Italian herb seasoning
• 2 teaspoons turmeric powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper
• 2 tablespoons olive oil
• 1 cup canned fire-roasted red bell peppers (liquid reserved)
• 1/4 cup almonds
• 1 tbsp sherry vinegar
• 1/4 cup basil leaves
• 1/4 cup olive oil
• Salt to taste
• 16 oz extra firm tofu (pressed and cut into steak slices)
• 1 cup zucchini (diced)
• 1/2 cup fire-roasted red bell peppers (sliced)
• 1/2 cup red onion (sliced)
• 1 cup Campari tomatoes (quartered)
• 1 cup micro greens (optional)
• 1/4 cup pine nuts (optional)