Preheat oven to 375 F (190 C). Place parchment paper on a baking sheet and set aside.

Slice tofu into roughly 2 ounce strips. Wrap strips in a clean towel and press excess water out.

Season tofu with salt/pepper to taste. Set aside.

In a small bowl, mix together the mayo, dijon mustard, garlic, and lemon juice.

Using a spoon, take about half of the mayo mixture (reserving the other half for a dipping sauce) and spread it evenly over all of the tofu strips, leaving the bottoms bare.

Pat on chopped walnuts until all sides are evenly coated, also leaving the bottoms bare.

Place tofu on the baking sheet and bake for about 20 minutes until tofu is heated and walnuts are toasted.

Serve with remaining half of mayo mixture.

In a small bowl, mix together the yogurt, lemon juice, vinegar, olive oil, dill, and some salt and pepper.

Add cucumbers and onions to a large bowl and pour the dressing on top. Toss to coat evenly, add more salt/pepper if needed, and serve.

Meal prep note: Store prepped vegetables and dressing separately in the fridge. Combine right before serving.