This recipe was delicious! We love tofu at my house so this was just another reason to cook it! I cooked the crust for a little ahead of time so that it wasn't mushy. I also left it in the oven for a good hour instead of the 35 minutes suggested. I kept checking to make sure the crust stayed golden... I think next time, I'll make the crust from sliced sweet potatoes as someone else suggested, I think I might prefer that to a white flour crust.

Reviewed On: Jul. 16, 2009