I really appreciate the Vegan Yum Yum blog, because the dishes are often super-simple and don't get into the territory where it's just not worth it to go vegan. I'm fine not eating dairy, but when I have to go buy nutritional yeast or textured vegetable protein or something, it's just not worth it (not being a vegan myself). When I saw this recipe, I just had to try it - I had a block of firm tofu and half a jar of orange marmalade in the fridge that needed to be used, so I figured it was fate. I did make one small miscalculation relating to pan size. The pan I used was too large, so instead of soaking into the tofu, the glaze ran over to the other side of the pan and burnt. I mean really, really burnt. It was disgusting. That said, I love the recipe, and I'll try it again when I have a) extra firm tofu, b) ginger (which I can't for the life of me find, though I know I have some), and c) a smaller pan ready. Also, I forgot the almonds that I bought especially for this, but I had them with it for leftovers. I used storebought mushroom couscous and frozen spinach, but that suited me just fine. Of course, I'm sure her pearl couscous and kale variety is far superior (and kale is one of my favourite veggies).
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