Honestly great. Did the extra step of grinding half the cornmeal and it produced a deliciously light cornbread. Added 1 tsp xanthan gum for integrity and that worked well — it held together without getting crumbly. Made in a cast iron pan, and it was almost done at 15 minutes. A bit sweet but not too sweet. Definitely worth making again.
Quite good, and I don’t typically like quinoa. I used a full box of quinoa since otherwise I’d have been left with 1/4c. Used a full red pepper (shepherds). Used gojuchang for 2/3 of the ketchup. Used precooked, frozen black chickpeas. Did the 10 minute pre-cook for the aromatics and added the carrots at that point to give them extra cook time. Subbed leeks for the onions. It was fully cooked at the 35 minute mark.
Excellent with all the tweaks. Jury is out whether brine-boiling the tofu is worthwhile, but dehydrating definitely helps. Next time repeat with the brining and see. Half again the sauce.
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