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I'm not sure what initially attracted me to this recipe in the March issue of Bon Appétit. I've never encountered a tofu, onion, and pepper dish quite like this before. In fact, even the idea of roasting tofu was new to me.
But there was something appealing about that citrus marinade, which balanced fresh lime juice and cilantro with smoked paprika and cumin. I was especially intrigued since the marinade would also be used as a sauce, albeit after some honey was added.
Regardless of what you think of the flavors, which I quite enjoyed, you can't argue with how easy this is to prepare. The ingredients for the marinade are roughly chopped and then tossed into the blender. The tofu is marinated for only 15 minutes, but it sucks up a lot of flavor in that time. It's then simply placed on one half of a baking sheet, with the onions and peppers on the other side.
Roast for 20 minutes and you're done. As for a side, white rice works well, though the recipe also claims that corn tortillas would work, too.