Lime-Cilantro Tofu with Roasted Onions and Peppers
Citrusy. Fresh. Just a little spicy.
This Lime-Cilantro Tofu with Roasted Onions and Peppers is as flavorful as it is colorful, and it’s one of those meals that turns out to be so much better than expected. This can also be on your table for dinner in less than an hour. Leftovers the next day taste just as good.
So what’s holding you back?
Tofu, like most foods, tastes great when roasted. As for roasted onions and peppers, I don’t even have to tell you how fantastic those are, right? The lime, cilantro, garlic, cumin, and paprika in the marinade-turned-sauce packs a lot of flavor. Dip a pita chip in it while cooking. Dip a few more. It’s really good, and worth an attempt to be turned into a dip. If that works out, I’ll tell you about it some other time.
To reheat, just warm everything up in a pan over medium heat. Don’t forget the sauce will taste a lot stronger the next day, and it’s best to taste as you go before pouring it all over the tofu and vegetables.
This dinner is made for summer. It’s fresh and filling without stuffing you to the point of having a food baby. I mean, the sun is out til past 8 p.m. Pools. Beaches. Cocktails. After dinner, you’ve got things to do and you’ve gotta be able to go!
lime-cilantro tofu with roasted onions and peppers
Serve this flavorful tofu with rice or tortillas to soak up that sauce. This recipe can serve two, leaving leftovers for the next day that taste just as good. Just know that the sauce will taste stronger the next day, especially the lime in it, so taste before you add all of it.
2/3 cup fresh lime juice (from 4 or 5 limes)
1/4 cup minced garlic (from 6 or so cloves)
3 1/2 teaspoons ground cumin, divided
3/4 teaspoon paprika, divided
freshly ground black pepper
14-ounce block firm tofu, drained and cut into 4 slices 1/2-inch thick
4 tablespoons extra-virgin olive oil, divided
1 tablespoon honey
1 medium red onion, cut into 1/4-inch-thick round slices
3 red bell peppers, cut into long 1/4-inch-thick slices with seeds and core discarded
Heat oven to 450ºF.
Combine 1/4 cup cilantro, lime juice, garlic, 3 teaspoons cumin, 1/2 teaspoon paprika, and a pinch each of salt and pepper in a small bowl. Pour 1/2 cup of marinade into a resealable plastic bag or baking pan. Add tofu, seal bag if using, and shake it up to cover the tofu with the marinade. Let tofu marinate on the counter for 10 to 15 minutes, turning occasionally.
Add 1/4 cup cilantro, 2 tablespoons olive oil, and honey to the rest of the marinade. (Purée in a blender for a smoother sauce). Season sauce with salt and pepper.
Toss onions and peppers in a large bowl with 2 tablespoons olive oil, 1/2 teaspoon cumin, 1/4 teaspoon paprika, and a big pinch each of salt and pepper.
Place tofu on a small baking sheet lined with parchment paper or aluminum foil. Spread onions and peppers on a large baking sheet lined with parchment paper or aluminum foil.
Roast until vegetables are tender and tofu is lightly browned, 20 to 25 minutes. Stir vegetables occasionally while roasting.
Serve one slice of tofu per plate with some roasted onions and peppers. Finish tofu with sauce and the remaining 1/4 cup cilantro.
Serves 4. Adapted from Bon Appétit