A vibrant vinaigrette of lemon juice and whole-grain mustard graces thick-cut and golden brown slabs of tofu. Served alongside this are blistered green beans with a generous coat of the piquant, bright-green Senegalese rof — a peppery paste of fresh parsley, scallions, garlic and chiles. Lemons feature heavily in both the vinaigrette and relish, lending the dish a pleasing brightness that pairs well with steamed rice, couscous or any grain, or as a side to a heartier meal. If you don’t mind extra dishes and happen to have two skillets, use both: One to sear the tofu and another to blister the green beans simultaneously. Any leftover rof can be stirred into the accompanying grains or refrigerated for later use. Once made, rof can be stored in an airtight container, refrigerated for up to five days, or frozen for up to three months.