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 cutlets with oyster mushroom gravy, fingerling potatoes and collard greens

Tofu cutlets (sea salt, black pepper, agave nectar, nama shoyu, canola oil) with oyster mushroom gravy (vegetable stock, oyster mushrooms, spelt flour, black pepper), fingerling potatoes and collard greens (lemon juice, chili paste, liquid smoke, evoo, sea salt).

Roasted tofu cutlets splashed with nama shoyu and topped with mushrooms romanoff; roasted potatoes on a bed of mustard greens and vidalia onion

Roasted tofu cutlets (evoo, sea salt, black pepper) splashed with nama shoyu and topped with mushrooms romanoff (red pepper, paprika, garlic, ginger, vodka, sea salt, nama shoyu, lemon juice, macadamia butter); roasted red potatoes (sea salt, black pepper, evoo, nutritional yeast, white vinegar) on a bed of mustard greens and vidalia onion (evoo, sea salt, chipotle, lemon juice).