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Greek Baked Tofu with Red Onion, Mustard, and Dill

Adapted from Peter Berley’s Modern Vegetarian Kitchen.
Servings 2
Author Phoebe Lapine

Ingredients

  • 1/2 small red onion thinly sliced
  • 3 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 2 tablespoons dry white wine
  • 2 tablespoons finely chopped fresh dill
  • 1 tablespoon whole-grain mustard
  • 2 teaspoons mild honey
  • 1 teaspoon salt
  • 1 pound firm tofu drained

Instructions

  • Preheat the oven to 350°F.
  • In a bowl, combine the onion, oil, vinegar, wine, dill, mustard, honey, and salt.
  • Pat the tofu dry with paper towels. Slice the block 1/2 inch thick. You should get 12 pieces.
  • Place the tofu slices in a baking dish that can hold them in a single snug layer. Pour the marinade over the tofu.
  • Bake for 45 minutes, or until the marinade is no longer liquid, and the onions are crisp and caramelized.
  • Serve as a vegetarian entree on top of a bed of lentils or rice. The tofu is great room temperature or warm.

Nutrition

Serving: 2g