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
• Ingredient info: Smoked paprika is available at many supermarkets.

Instructions

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.