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Fresh Guacamole

1 ripe avocado

1/2 fresh lime or lemon, juiced

Celtic sea salt, to taste

Dash Cholula hot sauce

To make the Fresh Guacamole: Cut the avocado in half. Remove the pit; scoop the avocado from the skin with a spoon. Place into a bowl. Mash with a fork and season with lime or lemon juice, salt, and hot sauce.

Tofu Scrambled Eggs

1 pound extra-firm tofu

1 clove garlic, crushed

1/2 teaspoon turmeric

Pinch Celtic salt

Black pepper, freshly ground

1 tablespoon olive oil

To make the Tofu Scrambled Eggs: In a large bowl, break up the tofu into small pieces. Add garlic, turmeric, salt, and pepper, and mix well. Heat oil in a sauté pan over medium heat. Add mixture to the pan and sauté until the consistency of scrambled eggs.

Garnish

1 (16-ounce) can refried beans

1 (15-ounce) can black beans

16 scallions, grilled

Oil for grilling

Salt to taste

To make the Garnish: Remove refried beans and black beans from cans and warm each in two small saucepans; reserve. Heat a grill over high heat. In a large bowl, toss scallions in oil and salt. Place scallions on the grill using tongs and grill until softened and charred in patches, about 4 to 5 minutes total. Transfer to a platter and reserve.

How to Plate: On a dinner plate, place three tablespoons of Seven-Tomato Salsa in the center. Sprinkle the salsa with some black beans. Place a fried Garlic Tortilla shell on top of the salsa and beans, and spoon the Tofu Scrambled Eggs on top of the tortilla. Place another tortilla shell leaning tall alongside. With two small spoons, shape the Fresh Guacamole, Macadamia Nut Sour Cream, and refried beans into quenelles, placing each on a corner of the plate. Garnish with 3 or 4 grilled scallions, draping artfully on top of the scrambled tofu and tortillas.

Ethnic Chic Far East “Breakfast”

Serves 4

Red Pepper Purée

3 red bell peppers, halved, seeded, and stemmed

2 tablespoons extra virgin olive oil, divided

To make the Red Pepper Purée: Rub with 1 tablespoon extra virgin olive oil and grill over a very hot grill until the skin turns almost black. While still hot, wrap in plastic wrap and let cool for easier peeling (and to keep the cooking process continuing, which intensifies the flavor). Remove the blackened skin by rubbing with fingers or with a small knife and discard. Purée the peppers in a blender until smooth. Season with a tablespoon of olive oil. Adjust seasonings.

Tofu Salmon Steak

1 pound extra-firm tofu

1 clove garlic, crushed

Celtic sea salt, to taste

1 tablespoon finely chopped fresh ginger

3 tablespoons Red Pepper Purée (recipe above)

3/4 cup panko breadcrumbs (pure white Asian breadcrumbs)

1/4 cup black sesame seeds

1/4 cup white sesame seeds

To make the Tofu Salmon Steak: Crumble the tofu into small pieces in a mixing bowl. Add the garlic, salt, ginger, red pepper purée, and breadcrumbs. Mix very well and set aside for 30 minutes or so to let the breadcrumbs absorb the moisture. The mixture should be firm enough to form patties. If it is too soft, add more breadcrumbs. The tofu mixture should be about the same pink color as salmon. Divide mixture into four mounds and shape into oval patties; coat with sesame seeds.

Heat a medium nonstick skillet over medium heat (to ensure the sesame seeds do not brown too much before steaks are cooked through) and pan-sear the steaks until cooked all the way through, about 4 to 5 minutes on each side.

Vegetable Rice Rolls

4 cups sushi rice

4 cups cold water

1 cup rice vinegar

1/4 cup mirin rice wine

1/4 cup sugar

1 cucumber

1 red bell pepper

1 ripe avocado

4 sheets nori

To make the Vegetable Rice Rolls: Soak rice in a bowl of cold water, mixing occasionally with your hands. As the water becomes cloudy, drain and rinse. Repeat this process until the water runs clear. Allow the rice to drain in a strainer for 30 minutes or so. Add the rice and 4 cups cold water to a heavy medium-size saucepan. Cover with a tightly fitting lid. Do not lift the lid at any point until the rice is finished