Another Great Home-made Vegan Southern Plate

Here's more vegan soul food. I don't usually brag, but I'm getting pretty good at this. All of this was very good. I just went too light on the salt and had to add it after I put it on the plate. Here's what I made.

Spicy Breaded Tofu Nuggets
I made tofu cubes and left them in the water. I used a zipper sandwich bag and filled it halfway with non-GMO corn meal, white flour, salt, and creole seasoning. I removed the tofu cubes from the water and placed them in the bag, then I shook it all up until the tofu was coated. I baked the tofu until slightly brown.

Seasoned Black-eyed Peas
I soaked and slow-cooked dried peas, covered. When almost done, I added a little bit of cumin, chili powder, diced onion, diced jalapeno pepper, and salt.

Collard Greens
I slow-cooked fresh collard greens in water until the green color became brighter. Then I drained most of the water and added olive oil and freshly cracked black pepper and a bit of salt. I cooked a little bit longer until the green got slightly darker.

Corn Bread
I mixed a batter using non-GMO corn meal, white flour, non-GMO corn starch, baking powder, salt, olive oil, a small amount of sugar, diced yellow onion, diced red pepper, diced jalapeno pepper, a little bit of frozen non-GMO corn kernels, and water. Then I baked it in a casserole dish until brown on the edges.

Spinach with Potatoes 
I boiled potatoes with onion chunks and drained it, then added some frozen spinach and salt and slow-cooked it covered until the spinach was bright green.