Tofu Basquaise with Peppers and Espelette Pepper

Wrap the tofu slabs in a clean tea towel and set a heavy pan on top. Slice the onions, garlic, peppers, and tomatoes. Strip the thyme. Measure out the wine, vinegar, piment d'Espelette, and paprika.

Press the tofu for 20 minutes, then pat completely dry with kitchen paper and season both sides with half the salt.

Heat 2 tbsp olive oil in a wide, heavy-bottomed sauté pan over medium-high heat until shimmering. Lay the tofu slabs in a single layer and sear undisturbed for 5 minutes until a deep amber crust forms on the underside.

Flip the tofu and sear for a further 4 minutes until the second side is equally golden. Transfer to a plate and set aside.

Reduce heat to medium-low, add the remaining 1 tbsp olive oil to the same pan, and add the onions with a pinch of salt. Cook, stirring occasionally, for 18 minutes until deeply caramelised and sweet.

Add the garlic and cook for 2 minutes until fragrant and beginning to turn golden at the edges.

Add the red and green pepper strips and cook, stirring occasionally, for 10 minutes until softened and lightly charred in places.

Add the piment d'Espelette, smoked paprika, thyme, and bay leaves. Stir for 1 minute until the spices bloom and smell toasty.

Pour in the white wine and deglaze, scraping up any caramelised bits, then cook for 3 minutes until the wine is mostly absorbed.

Add the chopped tomatoes and remaining salt. Stir to combine, then cook uncovered for 10 minutes, stirring occasionally, until the tomatoes have broken down into a thick, jammy sauce.

Nestle the seared tofu slabs into the piperade, pressing them gently into the sauce. Cover with a lid and cook on low heat for 8 minutes until the tofu is heated through and has absorbed the flavours of the sauce.

Remove the bay leaves. Stir in the sherry vinegar, taste, and adjust seasoning. Scatter with chopped parsley and an extra pinch of piment d'Espelette. Serve directly from the pan with crusty sourdough or steamed rice.