Since the oven was already on, I roasted some carrots to go with this. The slow cooking brought out some sweetness in the carrots which went fairly well with the tofu. I would probably do sweet peas, or sugar snap peas next time though, because I think that would better compliment the dish. Maybe broccoli with some of the leftover sauce drizzled on top would work too.
I cut the recipe in half and it made enough for us to have a dinner meal and then a smaller portion that we had for lunch.
I woke up a few days ago wanting some chocolate chip cookies. Then on a stop over at Melissa's blog I saw that she had made cookies from Vive Le Vegan and that made me want them even more. I had everything for these babies and finally got around to making them.
Awesomely delicious! Jim had one before dinner and said "Now that's a chocolate chip cookie." I like how Dreena's recipes make a small batch instead of something crazy like 3 dozen cookies. There are only two of us, so a dozen is perfect.
Or so I thought.
Not this time. After a day and a half, they were history. I guess that just gives me an excuse to make more.