Greek-Style Baked Tofu with Red Onion, Mustard & Dill

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• 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

• Preheat the oven to 350°F (175°C).
• In a bowl, whisk together the sliced red onion, olive oil, white wine vinegar, dry white wine, chopped dill, whole-grain mustard, honey, and salt until combined.
• Pat the tofu dry with paper towels and slice the block into 1/2-inch thick pieces; you should have about 12 slices.
• Arrange the tofu slices in a baking dish in a single snug layer and pour the onion-mustard marinade evenly over them, making sure the onions are distributed over the tofu.
• Bake for 45 minutes, or until the liquid has mostly evaporated and the onions are crisp and caramelized on top of the tofu.
• Serve the baked tofu warm or at room temperature over a bed of lentils, rice, or your favorite grain. It makes a satisfying vegetarian main course.