Heat olive oil in skillet over medium high heat. Add onion and garlic, cook for 6 minutes, stirring, until softened. Add salt, pepper, ketchup, Worcestershire, molasses, maple syrup, and mustard. Stir to heat through and combine. Add white beans, stirring to coat. Pour into an oven-safe dish and bake for 30 minutes, stirring once.
Meanwhile, cut tofu in half through its thick edge, then cut each half again, so you have four rectangles. Brush all sides with olive oil, and sprinkle with salt. Place on a parchment-lined pan and put into the same oven as the beans. Cook for 12 minutes, then flip, and cook for 12 more minutes. Remove from oven and wait for beans to finish.
Place one slice of tofu on plate, and top with beans.
This recipe was created for our “50 Plates of Tofu” campaign for the state of West Virginia.