Tofu Fillets with Olives

• 1 14-oz. pkg. extra-firm tofu, drained and cut into 2 1/2-inch-thick slabs
• 2 tsp. olive oil, divided
• 1 small yellow onion, thinly sliced (1 cup)
• 5 cloves garlic, peeled and thinly sliced
• 1/2 tsp. paprika, divided
• 1/2 tsp. dry mustard, divided
• 1 Tbs. butter
• 13 cup assorted brine-cured olives, pitted and coarsely chopped
• 13 cup dry sherry
• 1 tsp. dried oregano
• Lemon slices, for garnish
• Chopped parsley, for garnish

1. Place tofu slabs on paper towels to drain.
2. Heat 1 tsp.
3. olive oil in skillet over medium-low heat.
4. Cook onion and garlic in oil 10 minutes, or until browned.
5. Transfer to paper-towel-lined plate, and sprinkle with 1/4 tsp.
6. paprika, 1/4 tsp.
7. dry mustard; season with salt.
8. Increase heat to medium-high, and add 1 tsp.
9. oil to skillet.
10. Sprinkle both sides of tofu with remaining paprika and dry mustard; season with salt.
11. Saute tofu 10 minutes, turning once, or until golden on both sides.
12. Transfer to serving dish.
13. Reduce heat to medium; melt butter in skillet.
14. Add olives and reserved onion mixture, and cook 2 minutes.
15. Stir in sherry, and simmer 4 minutes, or until liquid reduces by half; sprinkle with oregano.
16. Pour onion mixture over tofu fillets, and garnish with lemon slices and chopped parsley.
17. Serve with rice, if desired.

extrafirm tofu, olive oil, yellow onion, garlic, paprika, dry mustard, butter, olives, sherry, oregano, lemon slices, parsley

Taken from www.vegetariantimes.com/recipe/tofu-fillets-with-olives/ (may not work)