Tried these last night for dinner and was pleasantly surprised. I was never a huge fan of tofu but I'm trying to eat better and decided to give this a shot. I used exra-firm tofu, drained for only about an hour then squeezed the heck out of it. I didn't bother with the freezing thing. I added a little bit of Worcestershire sauce and a little bit of cumin but other than that didn't do anything differently. I baked them and served them on ciabatta rolls with spinach. These won't replace my hamburgers but are tasty.

I have made this recipe twice now and it is the best dessert I've ever had! It sets up to be more mousse-like than a typical cheesecake and you must chill it at least 3 hours to set. I couldn't wait and cut into it early and was afraid that it would stay that soft but the next morning it was perfect. I was worried about that the first time as well because the center stayed jiggly even after turning off the oven and letting it cool. I use chocolate graham crackers for the crust and don't bother with the cocoa. I also cook it at 350 for 60 minutes then shut off the oven and leave it in for another 45 minutes. I will make this again and again.

The basic recipe is good but I found I had to add a lot more spices to get it to a flavor I liked. I think this would be much better suited toward a burrito. But it's good in a pinch when you have a taco craving and lots of leftover packaged shells but no ground beef.

I made this for a Valentine's Day dinner. I didn't do the crab stuffing or wrap it in bacon but this was still amazing! We were only making 2 steaks and with the other things going on didn't bother to cut the amount of sauce to make but we used it all up anyway. And I HATE mushrooms. That alone deserves 5 stars. I will definitely make again for special occasions and will try the crab stuffing next time.

I made this for a Valentine's Day dinner in an attempt to recreate an hors d'oeuvre from our wedding and while I wasn't impressed with them out of the oven I loved them cold! I did not personally care for the warm prosciutto. It seemed to become almost overly salty. I did what others did and blanched the asparagus first. I would make again but I think I'll leave the oven out of it.