Garlic Lime Tofu with Bell Peppers, Tomatoes and Onion

Make two delicious tofu-based recipes at once. The ingredients are similar but are flavored with different savory sauces. This is meal planning the easy way!

Note: Our two recipes are presented separately, but it is easy to prepare both at the same time, as Christy demonstrates in our video. Just prepare tofu exactly the same for each recipe, prep and roast all vegetables, and prepare two separate sauces!



Prep Time:


Cook Time:




  • 1/2 of 15-oz. package tofu, sliced and drained (see below
  • 1-2 Tablespoons cornstarch
  • 2 red, orange or yellow bell peppers, seeded and sliced
  • 1 medium red onion, sliced
  • 1-2 cups cherry tomatoes, halved
  • ¼ teaspoon salt
  • 2 teaspoons olive oil
  • Optional: 5-6 fingerling potatoes, halved


  • 3/4 cup chopped fresh cilantro
  • 2/3 cup fresh lime juice
  • 1/4 cup minced garlic (about 4-5 cloves)
  • 3 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • Salt to taste
  • 3 tablespoons extra-virgin olive oil
  • Optional: 1 tablespoon honey


  • Preheat oven to 450°F.

  • Prep the tofu by slicing into cubes or slices. Then sandwich between 2 paper towels or cloths, adding something heavy on top for 10-30 minutes to press the water out and into the towels. Once tofu is drained, lightly coat each piece in corn starch and place on baking sheet. Bake for about 20 minutes, flipping over half way through cooking.

  • While tofu cooks, prep the vegetables by chopping or slicing into bite-sized pieces. Place on a couple baking sheets, keeping the types of vegetables in separate groups since cooking time can vary. Drizzle with olive oil and sprinkle with salt. Place in the oven for 20 minutes. If using optional potatoes, these will need about 35 minutes total or until browned.

  • While the tofu and vegetables are cooking, make the dressing. Combine cilantro, lime juice, garlic, ground cumin, and smoked paprika in a small bowl. Season with a pinch of salt and pepper and whisk until well mixed

  • Coat cooked tofu and vegetables in the sauce when they come out of the oven. Divide the mixture between 3-4 plates or Tupperware. Serve with roasted potatoes, brown rice or corn tortillas.