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Barbecue Tofu Sandwiches

Reviewed: Jun. 22, 2007

Hmmmm, yummy.

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My husband and my meat-eating husband both loved this recipe. Definately drain, freeze, thaw, and then pat dry before cookings. I also put the breading along with a little flour in a gallon ziplock bag and gently rolled the fillets to coat. Oh, and I used garlic salt and ommitted the extra salt. I ended up cooking them for 25 minutes on one side and then flipping them and cooking them for an additional twenty minutes on the other side to get them nice and crispy.

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1 user found this review helpful

Quinoa Chard Pilaf

Reviewed: Mar. 11, 2007

I was disappointed in this recipe. I've tried other quinoa recipes that I liked much better. This was just a little too bland.

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2 users found this review helpful

Mediterranean Chik'n and Artichokes

Reviewed: Mar. 11, 2007

My husband and I both liked this recipe a lot. It was so easy and so good. I followed another reviewer's advice and use a flavored couscous, which was good, but it was a little too salty in addition to the vegetable broth. So, I would definately make this again, but using a flavored couscous and water as the base, to keep it from getting too salty.

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Tofu Parmigiana

Reviewed: Feb. 3, 2007

This recipe was awesome. My husband says that it's his new favorite way to eat tofu. I do have one suggestion, though. Put the breading in a gallon-sized ziploc bag. You may need a little more than the recipe requires. Then, dip the tofu into eggbeaters then place it in the bag with the breading. You can put about half of the tofu in the bag at a time. Then, close the bag and gently roll the bag to get all of the tofu completly covered in the breading. The breading will stay on much better through this technique.

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6 users found this review helpful