Preheat the oven to 375 degrees F.
For the remoulade: Combine the oil, capers, hot sauce, lemon juice
, 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!