Grilled, currant and rosemary glazed tofu cutlets on a bed of sauteed kale and red peppers w/roasted mushrooms, onions and potatoes.

Grilled, currant and rosemary glazed tofu cutlets on a bed of sauteed kale and red peppers (sea salt, lemon juice, nutritional yeast, garlic) w/roasted mushrooms, onions and potatoes (evoo/flax oil and sea salt).

For the currant/rosemary glaze:

1/2 cup of currants
1 tablespoon of vegetable oil (preferably olive oil).
1/4 teaspoon of rosemary
1/2 teaspoon of savory
1/2 teaspoon of tarragon
Sea salt to taste
Water as necessary (1/3 to 1/2 cup, depending on how dry the currants are)
1 tablespoon of vegan worcestershire sauce (you can probably sub lemon juice or white vinegar -- just use a little less water)
1 tablespoon of horseradish mustard
1 tablespoon of minced garlic
1 tablespoon of white vinegar

Tofu cacciatore over brown rice risotto with maitake mushrooms, currants and flat leaf parsley

Tofu cacciatore (garlic, evoo/flax oil, nutritional yeast, vidalia onions, tarragon, savory, sage, marjoram, rosemary, sea salt), over brown rice risotto with maitake mushrooms, currants and flat leaf parsley (garlic, evoo/flax oil, nutritional yeast, vegetable stock).