Tofu cutlets with Aurore sauce / Bloody Crusty Tofu
Smoked tofu or extra firm baked tofu
Egg whites, or ground flax mixed with a little water
Breadcrumbs, preferably homemade
Tarragon or Bell's Seasoning
Butter or olive oil
Tomato paste and a little basil, or Marinara sauce
Cut tofu into thin slices, roll it in whatever adhesive you're using, mix your breadcrumbs and spices, roll your tofu into breadcrumbs, dip it into more sticky stuff and more breadcrumbs.
Fry your tofu slices and set 'em aside. Heat up your butter or olive oil and add flour, bit by bit, until you get a nice light roux. Then add a little tomato paste. That's Aurore sauce. Pour it over your tofu. You can use this recipe in sandwiches or by itself.
Pink Beans En Croute or In A Coffin
Celery, carrots, onions, bell pepper, tomato paste partially cooked pink beans.
Flour, baking powder, butter or margarine. Egg or extra flour.
Thyme, cumin, coriander in small quantities
Cut up your celery, carrots, onions, and peppers, and saute them. Add some tomato paste, pink beans and spices, and boil until the beans are mushy and there is very little water left. Thicken with a little flour or an egg, and pour it into a pie crust that you made with flour, baking soda, a little salt, and butter or margarine. Put the top crust on and bake at 325-350 'till it's brown on top.
Variation: it's really cool to make this stuff in a bread pan, in which case it is called Pink Beans In A Coffin, but the pie-shaped version is better for portability. You can make Jamaican-type patties with this recipe as well.
Be Persecuted By Cabbage / Chinese Kim Chee
Cabbage (regular not Napa)
Roll up and slice cabbage leaves and boil them. Soak them in a mixture of jalapenos, Chinese peppercorns, salt, and vinegar for a while, until the cabbage gets all spiced. You can either eat it as is or stir fry it with some tofu that has been pre-frozen. If you want to make it old school style, you can put in liquid from existing kim chee, a little sugar, and omit the vinegar. This recipe takes about a week.
Collard or turnip greens
A few cloves garlic
Steak sauce or BBQ sauce
Half a lime
Roll up your collards and slice them finely like you're slicing cucumber rounds or something. Saute some garlic and onions, then saute your greens. Put in stock, cumin, a little soy sauce, and a tiny bit of BBQ sauce. Keep boiling. When your greens are almost done, put in liquid smoke and squeeze half a lime into them.