Last weekend, the two of us made a relatively simple and standard meal with a combination of the Basic Baked Tofu (page 144), Sweet & Salty Maple Baby Carrots (page 105), and Silky Chickpea Gravy (page 56). We also needed something to put the gravy on, so we did boiled potatoes, and the above pictured was the result.
The verdict? The tofu was good but perhaps a bit too basic. Of all the tofu recipes thus far, it has been the least interesting. The carrots were made out of regular carrots as opposed to buying baby ones specifically, and had the perfect amount of maple syrup, making them sweet (but not too sweet for the guy who doesn’t like overly sugar-y things). Meanwhile, I was skeptical about the gravy, as I am traditionally not a fan, but this was not your typical gravy, so it turned out delicious. Paired with the potatoes, it’s a hearty snack all its own.
Made: January 26, 2013