Sheet-Pan Sesame Tofu and Red Onions

Preparation

1. Step 1

   Arrange a rack on the bottom third of the oven and heat the oven to 425 degrees. Cut the tofu in half lengthwise, then cut each half crosswise into 8 pieces, for a total of 16 domino-size pieces. Pat them dry and set aside.

2. Step 2

   On a parchment-lined sheet pan, toss the onions with 1 tablespoon olive oil and season with salt and pepper. (It’s OK — good even — if the wedges come apart; this will result in crisp edges.)

3. Step 3

   In a medium bowl, stir together the remaining 2 tablespoons olive oil with the sesame seeds, turmeric, 1 teaspoon salt and ½ teaspoon pepper. Pat the tofu dry once more, then add to the turmeric mixture and toss gently to coat. (Tofu can be refrigerated in the marinade up to 1 day ahead.)

4. Step 4

   Nestle the tofu among the onions. Reserve the bowl; no need to wash. Roast the tofu and onions on the bottom rack until the onions are soft and browned and the tofu is crisp, 35 to 40 minutes.

5. Step 5

   Let the tofu cool slightly. Meanwhile, in the reserved bowl, add the parsley and lemon juice and toss, scraping all the turmeric and sesame seeds from the sides of the bowl. Season to taste with salt and pepper, then top the tofu and onions with a pile of the parsley salad. Serve warm or at room temperature.