Step 1

Cut the tofu in half along the long side. Sandwich between clean towels or paper towels and place on a baking sheet pan. Place a cutting board with something heavy on top and set aside to press out excess water.

Step 2

Preheat oven to 450°F.

Step 3

Wash and dry the fresh produce.

Step 4

Peel and medium dice sweet potatoes; divide between two additional baking sheets.

Step 5

Trim, seed, and medium dice bell peppers; add to the baking sheets with the sweet potato.

Step 6

Halve chili peppers lengthwise; seed and remove ribs with a spoon. Slice crosswise into thin half-moons and add to the baking sheets. (Be careful with chili peppers; do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)

Step 7

Peel, halve, and slice onion crosswise into thin half-moons. Add to the baking sheets with the other veggies, drizzle with oil, and season with spices; toss to combine and spread out in an even layer.

Step 8

Place baking sheets in the oven (it doesn't have to be fully heated) and roast, stirring halfway through, until veggies are golden and fork-tender, 18-20 minutes.

Step 9

Meanwhile, peel and mince garlic. Place in a small bowl along with mayo, vinegar, and spices; stir to combine the aioli and set aside.

Step 10

Preheat a large skillet over medium-high heat.

Step 11

While the skillet heats up, shave cilantro leaves off the stems; discard stems and mince the leaves.

Step 12

Once the skillet is hot, add oil and swirl to coat the bottom. Crumble the tofu with your fingers into the skillet. Add salt and pepper; increase heat to medium-high and continue to cook, stirring often, until tofu begins to brown, about 5 minutes. Remove from heat.

Step 13

When the veggies are done, remove from the oven, sprinkle with half of the cilantro, and stir to combine. (Reserve remaining cilantro for serving.)

Step 14

To serve, divide veggies and tofu between plates or bowls; top with aioli and remaining cilantro. Enjoy!