Grilled Tofu Steaks With Piquillo Salsa Verde

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8 jarred piquillo peppers—drained, rinsed and cut into 1/2-inch-thick strips

3 tablespoons capers, drained and coarsely chopped

3 tablespoons finely chopped flat-leaf parsley leaves

1 shallot, minced

1 1/2 tablespoons sherry vinegar

1/2 teaspoon ground cumin

Pinch of cayenne

5 tablespoons extra-virgin olive oil

Kosher salt and freshly ground pepper

18 ounces firm tofu, drained and sliced into 8 rectangles

Four 1/2-inch-thick slices of ciabatta

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