Citrus-Marinated Tofu with Onions and Peppers |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Serve with warm tortillas or rice to make a heartier meal. Ingredients:
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 -thick slices |
4 tablespoons extra-virgin olive oil, divided |
1 tablespoon honey |
1 medium red onion, cut into 1/4 -thick rounds |
3 red bell peppers, cored, seeded, cut into 1/4 -thick slices |
Directions:
1. Preheat oven to 450°F. Line a large rimmed baking sheet with foil. Combine 1/4 cup cilantro, lime juice, garlic, 3 teaspoons cumin, and 1/2 teaspoon 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.
2. Meanwhile, transfer remaining marinade to a blender. Add 1/4 cup cilantro, 2 tablespoons oil, and honey; purée until smooth. Season sauce with salt and pepper.
3. Combine onion and peppers in a large bowl. Toss with remaining 2 tablespoons oil, 1/2 teaspoon cumin, and 1/4 teaspoon paprika. Season with salt and pepper.
4. 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.
5. Roast, stirring vegetables occasionally, until vegetables are tender and tofu is lightly browned, 20-25 minutes.
6. Divide among plates. Drizzle with sauce. Garnish with remaining 1/4 cup cilantro.
7. Per serving: 290 calories, 19 g fat, 20 g carbohydrates Nutritional analysis provided by Bon Appétit
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