Citrus-Marinated Tofu with Onions and Peppers
from Bon Appetit
3/4 cup chopped fresh cilantro, divided
2/3 cup fresh lime juice
1/4 cup minced garlic
3 1/2 teaspoons ground cumin, divided
3/4 teaspoon smoked paprika, divided
Kosher salt, freshly ground pepper
1 1-pound block medium (not firm) tofu, cut into 1/2-inch-thick slices
4 tablespoons extra-virgin olive oil, divided
1 tablespoon honey
1 medium red onion, cut into 1/4-inch-thick rounds t
3 red bell peppers, cored, seeded, cut into 1/4-inch-thick slices
Preheat oven to 450°. Line a large rimmed baking sheet with foil. Combine 1/4 cup cilantro, lime juice, garlic, 3 tsp. cumin, and 1/2 tsp. paprika in a small bowl. Season with salt and pepper. Pour 1/2 cup of marinade into a resealable plastic bag. Add tofu. Seal bag; shake to coat. Let marinate at room temperature, turning occasionally, for 10–15 minutes.
Meanwhile, transfer remaining marinade to a blender. Add 1/4 cup cilantro, 2 Tbsp. oil, and honey; purée until smooth. Season sauce with salt and pepper.
Combine onion and peppers in a large bowl. Toss with remaining 2 Tbsp. oil, 1/2 tsp. cumin, and 1/4 tsp. paprika. Season with salt and pepper.
Drain tofu. Season both sides with salt and pepper and place in a single layer on one side of prepared sheet. Spread vegetables in a single layer opposite tofu.
Roast, stirring vegetables occasionally, until vegetables are tender and tofu is lightly browned, 20–25 minutes.
Divide among plates. Drizzle with sauce. Garnish with remaining 1/4 cup cilantro.