For a slight change of pace, I wanted to make a lightly crusted tofu (following this recipe, but with a longer bake time ‘cause that’s how I roll). To go with it, I made a simple mushroom gravy – shallots, cremini mushrooms, veggie broth, a splash of soy sauce, and a few pinches of leftover cornmeal-flour mixture to thicken and season, deglazed with a little bourbon just to see how it’s do (it’s a bit off, but not bad!) – and collard greens braised in a shallow pan with veggie broth and minced garlic. Oh, and quinoa. Because there must be a grain and the tofu crust didn’t count.