Broiled Lemon-Pesto Tofu with Artichokes

Directions

1. In a food processor, coarsely chop 1 cup fresh basil and 4 peeled garlic cloves. Add lemon juice and pulse once or twice to mix. The end result should resemble a chunky pesto.
2. Drain tofu and cut into four “steaks”, each 1 inch thick. In a Tupperware container, lay tofu in a single layer and cover with lemon pesto. Cover and refrigerate for four hours. Turn tofu over, so that both sides will marinate. Cover and refrigerate another 4 hours (longer if more convenient.)
3. Preheat oven to 400.
4. Quarter onions and toss in olive oil. Spread onions in a 13 by 9 baking dish, and roast for 30 minutes on middle rack.
5. Meanwhile, drain artichoke hearts and cut in halves. Wash and drain cherry tomatoes. In a small bowl, stir together remaining basil, garlic and lemon peel.
6. Remove the onions from the oven, and increase heat to Broil. Add artichokes and tomatoes into the baking dish, and stir well with the onions to coat all the vegetables with the olive oil. Push the vegetables to the edges of the pan and lay the tofu in the baking dish.
7. Return to the oven's top rack and broil for 10 minutes (15 minutes or longer for more “blackened fare”). Serve while it's sizzling hot!