1 cup sliced tomato (ripe or green)
1/4 cup coarse cornmeal (or more for dredging)
dash oregano
1 Tbsp flour
1 Egg
salt to taste
Directions:
Mix the cornmeal, flour, and spices. Dip or brush the tomatoes in egg and dredge them with the cornmeal mix. Put in a lightly grease skillet and sear until crispy on both sides.
**For a complete, serve with 1 cup vegetable (corn and mushroom mix, romaine salad) and 1 ounce protein (tofu bacon, seared seitan).
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