Roasted Garlic: slice about ½" off a head of garlic (the pointy end), exposing the cloves, and leaving the skin on. Put the garlic in aluminum foil and drizzle olive oil on top. Cover the garlic with the aluminum foil. Roast at 450° for 40-45 minutes, or until tender. Let cool.
Roasted Red pepper Tahini Dip: Slice red pepper in half, remove seeds, and place with skin facing up. Drizzle olive oil on top. Add the red pepper to the oven with garlic after 15 minutes and roast @ 450° for about 20-25 minutes, or until charred. Remove skin after peppers have cooled.
Slice or chop red pepper and mix with the rest of ingredients in a food processor until smooth and creamy.
Crispy Garlic Tofu Fries: Press tofu with a tofu press or a towel with a heavy object on top of tofu, like a cast iron skillet for at least 15 minutes.
Slice tofu into strips. Set aside.
Squeeze garlic out, finely chop or smash, and add to the tablespoon of olive oil. Set aside.
Mix cornmeal, cumin, cayenne pepper, salt and pepper in a bowl wide enough for tofu strips.
Dip tofu strips in garlic and olive oil, then in cornmeal. Put on an oiled parchment paper or foil lined baking sheet.
Lower temperature of oven to 400° and bake for 20 minutes. Flip tofu strips over and bake for another 15-20 minutes, or until crispy.