I still have green tomatoes on the vine. This morning, I wanted to jazz up my tofu scramble, so I sliced a few smallish green tomatoes, and did this. The amounts you use aren't important, as long as you don't go crazy and over-season it:
Fried Green Tomatoes
Green tomatoes, sliced about 1/2" thick
Baking mix (I used Hodgson Mill)
Seasoning blend (I used Spike Hot & Spicy)
Sea salt & pepper
Mix all the dry ingredients in a shallow dish. Spray a skillet with a liberal amount of nonstick spray and let it heat over medium-high. Dredge the tomatoes in the dry mixture, coating them well, and place in the heated skillet. Spray the tops with spray, also. Flip when the bottoms are browning... you understand the rest.
The tofu scramble was just a package of Mori-Nu tofu, onions, a few of the ripened red tomatoes, a dash of soy sauce, and a sprinkling of nutritional yeast. The key is to really let the tofu cook for quite a long time in the skillet on medium to medium-high heat, before adding the other ingredients.
This was such a simple breakfast, but so satisfying!