This is definitely a fun Friday lunch. Yesterday I made a batch of Banana Carob Chia Pudding. This time I added a heaping tablespoon of sunflower seed butter to the pudding, so it’s extra yummy. The baked tofu cubes are left over from a pasta salad I made for dinner last night. I tossed extra firm tofu in some soy sauce, maple syrup, ketchup, sesame oil and a clove of crushed garlic, and baked it at 400 for about 30 minutes. Next to that delicious tofu, is a nice pile of clover sprouts. There’s a woman at our Saturday farmers market who sells all kinds of sprouts, and she’s just what you would expect from someone who grows sprouts: super earthy, mellow and sweet. She seems like such a gentle soul, and her sprouts are so good that even kids love them. I also threw in a few crunchies: plantain chips, pretzel fish and a couple of Nilla Wafers. This lunch would be vegan except for the Nilla Wafers and chocolate chip treats.