Make the quick romesco first so flavors can meld: in a small blender or mini food processor combine 1/2 cup roasted red pepper, 2 tbsp toasted almonds, 2 tsp sherry vinegar, 2 small garlic cloves and 2 tsp olive oil. Pulse to a slightly coarse purée. You want a textured sauce that clings to the tofu and potatoes — blending early lets the almonds hydrate and the garlic mellow.

Parboil the potatoes: place the halved new potatoes in a pot, cover with cold salted water, bring to a simmer, and cook 8–10 minutes until just tender when pierced with a knife. Starting in cold water and parboiling ensures even cooking and shortens the pan time so you can get a crisp, golden exterior without a raw center.

Prepare the tofu: pat the pressed tofu very dry with kitchen towels and cube into roughly 2 cm pieces. Drying the tofu removes surface moisture so it browns instead of steams. Toss the cubes gently with the smoked paprika (1/2 tsp for the batch), a pinch of salt and 1 tbsp of the olive oil to distribute seasoning and help the spice bloom during frying.

Crisp the potatoes: drain the parboiled potatoes and let them steam-dry for a minute. Heat 1 tbsp olive oil in a large nonstick or cast-iron skillet over medium-high heat until shimmering. Add the potatoes cut-side down in a single layer; don’t crowd the pan — cook in batches if needed. Press gently and let them sear undisturbed 4–6 minutes until deeply golden, then flip and cook another 3–4 minutes until edges are crisp and interiors fluffy. Finishing in a hot pan gives Maillard flavor and a caramelized crust.

Remove the potatoes to a warm plate. Lower heat to medium and add the tofu: add the remaining 1 tbsp olive oil to the pan (add a little more if needed) and arrange tofu cubes in a single layer. Sear without moving for 2–3 minutes until a golden crust forms, then turn and repeat on other sides. Browning the tofu creates texture and flavor — avoid stirring too often so a crust can develop.

Season as you cook: when the tofu is nearly done, sprinkle a tiny pinch more smoked paprika and salt to taste, and toss briefly to combine. The secondary seasoning after sear brightens the crust and layers the smoked-paprika flavor.

Bring the potatoes back to the pan for a last minute finish: add the potatoes back beside the tofu for 1–2 minutes so they pick up any fond (browned bits) left in the pan. Toss the spring onions in during this step so they soften slightly and add a sweet, oniony lift — the fond is flavor gold and ties components together.

Quickly wilt the spinach: in a separate skillet or the now-empty pot, add a small splash of water or a teaspoon of olive oil and the 60 g baby spinach. Cook over medium-high heat, tossing 30–45 seconds until just wilted but still bright green. Quick wilting preserves color, nutrients and a tender bite.

Assemble the bowls: divide wilted spinach between two bowls, add a generous portion of potatoes and the crispy tofu. Spoon 1 tbsp (about 1 tbsp per person) of romesco in a swoosh over the tofu and potatoes. The warm elements slightly loosen the romesco so it glazes rather than pools.

Finish and serve: scatter sliced spring onions and chopped chives/parsley over each bowl, season with flaky salt and freshly cracked black pepper, and finish with a generous squeeze of 1/2 lemon per person. Serve immediately while tofu and potatoes are hot so you taste the contrast between warm crispness and cool, bright sauce.

Optional plating note: for a restaurant touch, spoon romesco in three dots then drag with the back of the spoon, stack tofu decoratively on the potatoes, and finish with a small herb micro-heap and lemon wedge on the side.