Citrus Marinated Tofu With Onions And Peppers Recipes

CITRUS-MARINATED TOFU WITH ONIONS AND PEPPERS

Citrus-Marinated Tofu with Onions and Peppers image

Provided by Rozanne Gold

Categories Onion Pepper Roast Vegetarian Quick & Easy Low Cal Low Sodium Tofu Bell Pepper Healthy Low Cholesterol Lime Juice Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 12

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.

Steps:

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.
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.
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.
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.
Roast, stirring vegetables occasionally, until vegetables are tender and tofu is lightly browned, 20-25 minutes.
Divide among plates. Drizzle with sauce. Garnish with remaining 1/4 cup cilantro.

CITRUS MARINATED CHICKEN AND ORANGE SALAD

Citrus Marinated Chicken and Orange Salad image

Make and share this Citrus Marinated Chicken and Orange Salad recipe from Food.com.

Provided by dicentra

Categories Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

3 oranges
3 garlic cloves, chopped
7 tablespoons extra virgin olive oil
1/4 teaspoon cayenne pepper, plus
1 pinch cayenne, for the dressing
salt & freshly ground black pepper
4 (6 -8 ounce) boneless skinless chicken breast halves
1 large head radicchio
1 small red onion, thinly sliced
1 bunch arugula, stemmed and thoroughly cleaned
3 sprigs fresh oregano, stripped of leaves then chopped
2 tablespoons honey
1 tablespoon Dijon mustard
4 slices crusty bread

Steps:

Preheat a grill pan or outdoor grill on high.
Zest 2 of the 3 oranges and put the orange zest in a large, shallow dish. Juice half an orange and add to the zest.
To the zest and juice, add the garlic, 3 Tbs EVOO, 1/4 t. cayenne, salt, and pepper, and stir to combine.
Add the chicken breasts, toss to coat thoroughly, and let marinate for 5 minutes.
While the chicken is marinating, with a paring knife cut the skin and white pith from the 2 remaining whole oranges, being sure to remove it all. Slice the oranges into disks and place in a salad bowl.
Cut the radicchio in quarters through the core, cut the core off from each quarter, and then thinly shred the radicchio and add to the oranges.
Add the red onions and arugula.
To make the dressing, juice the other half orange into a small bowl and add the pinch of cayenne, the oregano, honey, and mustard. In a slow, steady stream, whisk in the 4 remaining Tbs of EVOO.
Transfer the marinated chicken to the grill and cook on each side for 5 to 6 minutes, or until cooked through.
Remove from the grill and let rest for a few minutes. Lightly toast the bread.
Thinly slice the grilled chicken on an angle, add to the salad, and then pour the dressing over. Toss to combine and serve with the toasted bread.

Nutrition Facts : Calories 663.3, Fat 27.9, SaturatedFat 4.3, Cholesterol 98.7, Sodium 544.2, Carbohydrate 56.3, Fiber 4.8, Sugar 18.9, Protein 46.3

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2012-01-17 Preheat oven to 450°. Line a large rimmed baking sheet with foil. Combine 1/4 cup cilantro, lime juice, garlic, 3 tsp. cumin, and 1/2 tsp. paprika …
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Preheat oven to 450°. Line a large rimmed baking sheet with foil. Combine 1/4 cup cilantro, lime juice, garlic, 3 tsp. cumin, and 1/2 tsp. 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.
Meanwhile, transfer remaining marinade to a blender. Add 1/4 cup cilantro, 2 Tbsp. oil, and honey; purée until smooth. Season sauce with salt and pepper.
Combine onion and peppers in a large bowl. Toss with remaining 2 Tbsp. oil, 1/2 tsp. cumin, and 1/4 tsp. paprika. Season with salt and pepper.
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.

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