That coconut/tofu/kale dish sounds good! Going to try when weather cools off a little.
Some quick standbys:
Pasta with tomato-tuna sauce–sauté garlic to taste in olive oil; when pale golden, add can of diced tomatoes. Simmer then add herbs (basil, or mint, or parsley, or none), and chopped green olives. Turn off heat, add can of drained and flaked Italian tuna in olive oil, mix and add to cooked pasta.
Riff on Eggs in purgatory-- sauté chopped eggplant in olive oil; add chopped bell pepper, garlic, zucchini, and a can of tomatoes (or fresh tomato)…simmer, add fresh herbs if desired, then make wells in then mixture in which now to crack eggs. Cover until eggs are cooked. Sprinkle within sheeps feta, parm, or ricotta salata
