For the crust:

• 1 cup pistachios, roasted with no salt
• 1/2 blue corn chips, crumbled
• 2 tablespoons blue cornmeal
• 1 tablespoon unsweetened coconut, shredded and toasted (optional)
• 1 teaspoon cilantro, minced
• 1/2 teaspoon cumin, toasted
• 1/4 teaspoon chili powder
• Pinch crushed red pepper flakes
• Sea salt to taste

Preheat oven to 350 degrees.

Place shoyu and water in 9-by-13-inch casserole. Add tempeh cutlets and marinate 5 minutes. Turn and marinate 5 more minutes.

Meanwhile, prepare creamy tahini marinade and pour over tempeh. Let marinate for 20 minutes (or overnight). Bake in 350-degree oven for 10 minutes.

Pulse crust ingredients in food processor until chopped fine.

Remove tempeh from oven, sprinkle liberally with crust mixture, turning, and return to oven for 10 additional minutes.

Remove, slice cutlets into 1-inch strips and serve while hot.

• Per serving (1 cutlet): 550 calories, 35 g total fat, 5.5 g saturated fat, 0 mg cholesterol, 500 mg sodium,36 g carbohydrates, 6 g fiber, 3 g sugar, 33 g protein.

* Nama shoyu is a wheat-free variety available in health-food stores. Substitute preferred soy sauce, if desired.

** Creamy Tahini Marinade: Blend in blender until smooth: 3/4 cup filtered water, 4 teaspoons nama shoyu, 1/4 cup tahini or other nut butter, 2 tablespoons lemon juice, 1/2 teaspoon minced garlic, 1/2 teaspoon peeled and minced ginger (optional), 1 teaspoon minced mixed herbs, pinch of cayenne. Per serving: 25 calories, 2.5 g total fat, 0.5 g saturated fat, 0 mg cholesterol, 80 mg sodium, 1 g carbohydrates, 0.5 g fiber, 0 g sugar, 1 g protein.

Here, marinated tofu creates a hefty grilled sandwich with a meaty taste and texture.

Big Ben's Baked Tofu Sandwich

• 1 pound firm tofu, sliced into 3 equal lengthwise cutlets
• 1 recipe shoyu marinade (follows)
• 1/2 cup peanut sauce (follows)
• 1/4 cup green onion, diced
• 1 tablespoon ginger, peeled and minced
• 6 slices whole grain bread
• 3 romaine leaves
• 1 medium red onion, sliced thin
• 1 avocado, sliced thin

Preheat oven to 375 degrees. Place tofu cutlets in shoyu marinade for 20 minutes. Remove and place in shallow baking dish. Top with peanut sauce, green onion and ginger and bake 20 minutes. Allow to cool before placing on sandwich with lettuce, onion and avocado. Makes 3 servings.

Shoyu marinade: Whisk together in bowl, 1/2 cup filtered water, 1 teaspoon nama shoyu, 1 teaspoon maple syrup, 2 teaspoons fresh herbs (basil, parsley, cilantro, sage, thyme, dill —whatever is your taste), 1/2 teaspoon balsamic vinegar, 1/2 teaspoon mustard powder, 1/2 teaspoon apple cider vinegar, Pinch cayenne, 2 tablespoons olive oil (optional), 1/2 teaspoon minced garlic (optional), 1/2 teaspoon peeled and minced turmeric root or pinch of dry turmeric powder (optional).

Peanut sauce: 1 3/4 cup coconut milk, 1/3 cup peanut butter, 2 1/2 tablespoons maple syrup (or to taste), 2 tablespoons nama shoyu, 1/2 teaspoon Lotus curry paste (below), 1/4 teaspoon crushed red pepper flakes. Makes 2 1/2 cups.

• Per serving (with shoyu marinade containing oil): 785 calories, 46 g total fat, 11 g saturated fat, 0 mg cholesterol, 740 mg sodium, 66 g carbohydrates, 11 g fiber, 16 g sugar, 40 g protein.