By: Adapted from www.bonappetit.com.
Marinating tofu for just 15 minutes permeates it with flavor, and creates a nice glaze after it’s baked. Italian frying peppers bring loads of taste but no heat.
Time: Preparation 45 mins
Serving: 4 Servings
Ingredients
- 0.75 c cilantro
- 0.666667 c lime juice
- 4 T garlic
- 3.5 t cumin
- 0.75 t smoked paprika
- salt
- pepper
- 1 lb tofu
- 4 T olive oil
- 1 T honey
- 1 red onion
- 1 lb Italian frying peppers
Preparation
Preheat oven to 450˚F. Line 2 rimmed baking sheets with parchment or Silpat and set aside.
In a small bowl, combine ¼ cup of the cilantro, the lime juice, garlic, 3 teaspoons of the cumin, and ½ teaspoon of the smoked paprika. Pour ½ cup of this marinade into resealable plastic bag, add the tofu, seal, and gently turn to coat. Let marinate at room temperature for 15 minutes.
Place the remaining marinade in a blender. Add ¼ cup of the cilantro, 2 tablespoons of olive oil, and honey. Purée until smooth and creamy, then season with salt and pepper and set aside.
In a large bowl, toss the onions and peppers with the last 2 tablespoons of olive oil, remaining ½ teaspoon of cumin, and remaining ¼ teaspoon of paprika. Arrange onions and peppers a single layer on one of the prepared baking sheets. Drain the tofu and set on the other prepared baking sheet. Roast, stirring the vegetables occasionally, and flipping the tofu once, until the vegetables are tender and the tofu is golden, 20-25 minutes.
Serve tofu, onions, and peppers hot, drizzled with the sauce and topped with the remaining ¼ cup of cilantro.
