Sheet-Pan Cilantro-Lime Salmon with Roasted Sweet Peppers & Onions
Enjoy a vibrant, vegan take on a classic dish with marinated tofu fillets standing in for salmon, quickly seared on the stovetop and served with sautéed sweet peppers and onions, all finished with a zesty cilantro-lime drizzle. Perfect for a speedy, satisfying weeknight dinner.
- 16 oz extra-firm tofu, drained and sliced into fillets
- 2 cups sweet bell peppers, sliced (red, yellow, or orange)
- 1 cup red onion, thinly sliced
- 0.5 cup fresh cilantro, chopped
- 3 tbsp lime juice
- 3 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 2 tbsp soy sauce or tamari
- 0.5 tsp salt
- 0.25 tsp black pepper
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Instructions
In a bowl, whisk together 2 tbsp olive oil, lime juice, smoked paprika, garlic powder, soy sauce, salt, and black pepper. Add tofu fillets and marinate for 5 minutes, turning to coat.
⏱️ 5 minutesWhile tofu marinates, heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat. Add sliced peppers and onions. Sauté, stirring occasionally, until just tender and slightly charred.
⏱️ 6 minutesPush peppers and onions to one side of the skillet. Add marinated tofu fillets to the other side. Sear tofu for 2-3 minutes per side until golden brown and heated through.
⏱️ 6 minutesArrange tofu and sautéed vegetables on plates. Garnish with chopped cilantro and a squeeze of additional lime juice if desired. Serve immediately.
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Nutrition Information
Per serving. Values are approximate and may vary.
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