Grilled Lemon-Dijon Tofu, Red Onion, New Potatoes, Roasted Garlic

Grilled tofu slathered in dijon, fresh rosemary, red pepper flakes and parsley. Sweet red onions, new potatoes, charred lemon and golden brown whole garlic cloves.

Grilled Lemon-Dijon Tofu

2 lemons, halved
1 cup dijon mustard
1 tsp curry powder
1/2 tsp salt
1/4 tsp pepper
1 tbl chopped fresh parsley
1 tsp red pepper flakes
2 tbl minced fresh rosemary leaves
1 block extra firm tofu, drained, pressed and cut into 1/2" slices
Olive oil

Combine juice from one lemon, mustard, curry powder, salt, pepper, parsley, red pepper flakes and rosemary in a baking dish and whisk to combine. Coat the tofu in both sides, cover and marinate for 2-3 hours.
Preheat the oven to 375.
Preheat a grill on medium high. Brush with oil to coat the grates. Grill the tofu on both sides until charred. Then place back in the baking dish and bake for 20 minutes. Grill the remaining lemon halves, cut side down until charred and serve each plate with a lemon half to squeeze over the tofu.

Red Onions, New Potatoes

3 tbl extra virgin olive oil, plus more for grilling
1 tbl chopped fresh rosemary
1/4 tsp red pepper flakes
2 tbl lemon juice
1/2 tsp salt
1/4 tsp pepper
1 large red onion, 1/2" slices
2 large red potatoes, par baked whole and sliced into 1/4" slices

In a large container combine all of the marinade ingredients with the red onion slices and warm, par baked potato slices. Toss to coat and let sit and marinate for 1 hour.
Preheat a grill to medium high heat and brush with oil to coat.
Grill the potatoes and onions until soft and charred and cooked through.

Roasted Garlic
1 head garlic, end sliced off
1 tbl extra virgin olive oil
pinch of sea salt

Preheat the oven to 375. Drizzle the cut side of the garlic with oil and salt and wrap up in a foil pouch. Roast for 1 hour until the cloves are soft and sweet.