Preheat the oven to 375 degrees F.
For the remoulade: Combine the oil, capers, hot sauce, lemon juice, mustard, paprika, tofu and red onion in a food processor and process until smooth. Add water to thin out as needed. Season with salt and pepper and refrigerate. Yields about 2 cups of remoulade.
For the to'boy: Combine the collard greens, beer and cider vinegar in a large, high-sided skillet or Dutch oven. Sprinkle with salt, pepper and chile flakes. Bring to a boil over high heat, cover and transfer to the oven. Braise until tender, about 30 minutes.
Toss the mushrooms in a bowl with the balsamic vinegar, soy sauce and olive oil. Roast the mushrooms on a baking sheet until golden brown, about 10 minutes.
In a small bowl, combine the white onions and just enough hot sauce to soak them. Set aside.
Heat the oil in a deep fryer or deep-sided skillet to 350 degrees F.
Mix the cornmeal, flour and Cajun spice mix in a bowl. Dredge the tofu slices in the cornmeal mixture and fry them until golden brown, about 5 minutes. Drain on paper towels.
Split the rolls and spread remoulade on both sides. Layer with tomato slices, soaked onions, collards, mushrooms and fried tofu. Then enjoy tout suite!
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Yumtown