Loved it, but it makes a lot, so I'll be eating it the leftovers for lunch all week. I opted for red cabbage, and scattered some chopped almonds over the top for crunch. While I enjoy tofu and plant-based cuisine, I'm not vegan, but I do have vegan friends, so if I were cooking for them, I would read the ingredients list of the sweet chili sauce very carefully, because most contain sugar of indeterminate origin. If you don't eat tree nuts, sesame-based tahini makes a good substitute.
