Seb’s been playing ice hockey in a competition (yes, ice hockey in Bangkok) all week, so he is seriously hungry when he gets home and needs lots of energy. Today I cooked us, chopped salad and baked tofu with tamarind glaze and lots of it. The glaze was pretty easy to make, but needed lots of ingredients including: ketchup, tamarind puree, Dijon mustard, agave nectar, garlic, chopped tomatoes and the “what-makes-it” ingredient molasses. Cook it up for a few minutes, blend, pour it over tofu and bake.
The salad just needed chopping. About 10 minutes all up. Both recipes come from 1000 Vegan Recipes.
Baked tofu: S = 9/10 B = 8/10
Chopped Salad: S = 7/10 B = 7/10