I’m on a roll this week.  My turn to make dinner.  I’ve been looking forward to using the block of tofu in the refrigerator, but I want Italian, not Asian style.  As this dinner evolved, it had strong influences from Italy, Spain (Catalonia), Greece, and Costa Rica.

More inspiration from Food52, specifically Roasted Broccoli with Smoked Paprika Vinaigrette and Marcona Almonds.  This recipe was easy to prepare and absolutely outstanding.  It formed one of the cornerstones of the meal.

This summer I had used a lemon-infused Costa Rican pepper rub for making tofu with Italian flavors.  Fortunately, I had replenished my stock and was able to marinate the tofu, after pressing some of the moisture out, with the pepper rub, garlic, and olive oil.

Seeking more protein and greatly enamored of canned giant Greek beans which I had found at Sevan’s Bakery in Watertown, I opened a can of the beans and sauce, added some steamed yellow squash, boiled a leftover half a package of Farfalle, and combined it all for the pasta portion of the meal, baking it a bit in the oven hot from the broccoli.

Finally, I grilled the tofu, plus one small local eggplant and a small bunch of broccolini, to complete the plate.  In fact, this required a chop plate, larger than a dinner plate, so as not to feel crowded.  Colors and textures were just right, except that I noted for next time that the pimenton sauce for the broccoli would be outstanding atop the tofu, as well.  In fact the grilled tofu came out similar in looks and texture to a grilled lemon-pepper swordfish steak.  See what you think.

Wine choices were Italian: first glass was a 2010 Dolcetto d’Alba from Elio Grasso in the Northwest; the second was a very good Negroamaro, a Salice Salentino from my friends at Li Velli in Puglia (Southeast), also a 2010.  Even Barbara liked the meal.