"Cajun-Style Tofu" (page 284) proves that you can still enjoy flavorful Cajun spiced foods even after you give up animal products, and put deep fried foods to the wayside. Sliced tofu, dredged in Cajun seasoning, is browned in a skillet, and added to a piquant sauce of onions, bell pepper, celery, garlic, and tomato for a short simmer. No need to use the oil for browning the tofu if you have a good non-stick skillet, and aside from that, there are no other changes necessary to keep this dish McDougall friendly. I served this with grilled potatoes and steamed broccoli. These cutlets would also be great over a bed of brown rice.