Cornmeal-Crusted Fried Green Tomatoes Stacked With Creamed, Toasted Nori Tofu Salad and R

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For the Fried Green Tomatoes:
3 small green tomatoes
1/2 cup yellow cornmeal
1 tsp. salt
1/4 tsp. ground black pepper
3 Tbsp. canola oil for frying

For the Creamed, Toasted Nori Tofu Salad:
2-3 nori sheets (seaweed for making sushi)
1 lb. firm tofu, frozen and thawed
1 celery stalk, diced
1 Tbsp. minced red onion
2 Tbsp. grated carrot
1/2 cup vegan mayonnaise
2 Tbsp. tamari or soy sauce
1 Tbsp. lemon juice

For the Vegan Rémoulade Sauce:
1/3 cup vegan mayonnaise
2 Tbsp. ketchup
2 Tbsp. finely chopped celery
1 finely chopped shallot
1 Tbsp. finely chopped chives
1 Tbsp. whole-grain mustard
1 1/2 tsp. red wine vinegar
1 1/2 tsp. white vinegar
1 1/2 tsp. smoked paprika
2 tsp. minced fresh parsley
1 tsp. prepared horseradish
1 tsp. hot pepper sauce
1/2 tsp. minced garlic

Chopped fresh chives to garnish
Fresh parsley to garnish

For the Creamed, Toasted Nori Tofu Salad:
• Toast the nori sheets over an open flame. Using a spice grinder, crumble into a powder.
• Squeeze the excess moisture from the thawed tofu and crumble into small pieces. Combine with the celery, onion, and carrot.
• Combine the vegan mayonnaise, tamari or soy sauce, lemon juice, and 2 Tbsp. of the nori powder in a small bowl. Add the tofu mixture and mix well.

For the Fried Green Tomatoes:
• Cut each tomato into 3 thick slices.
• In a medium bowl, combine the cornmeal, salt, and pepper.
• Dredge both sides of each tomato slice in the cornmeal mixture.
• Heat the oil in a large sauté pan and fry the tomato slices over medium-high heat until golden brown on both sides.
• Set aside on paper towels to drain.

For the Vegan Rémoulade Sauce:
• In a medium bowl, whisk all the ingredients together until combined.

To Assemble:
• Place one fried green tomato slice in the center of a plate and top with 1 Tbsp. of the Tofu Salad.
• Cover with a fried green tomato slice. Top with 1 Tbsp. of the Tofu Salad.
• Top with a small amount of the Rémoulade Sauce and garnish with the fresh chives or a sprig of parsley.

Makes 4 servings