Wonderful. I added some other veggies to this recipe and gave each veggie it's own layer for some colorful fun and deliberate taste differentiation. Guests enjoyed it very much. My only reccomendation is to let the veggies, especially the zucchini, drain a little after cooking them before adding them to the layers. If not they become TOO juicy and create a landslide on your plate when you try to serve the lasagna.

Reviewed On: Oct. 18, 2009

Great start. With the reccomendations from the other reviewers I took some liberties with this recipe. I replaced the garlic and olive oil with a blend of pesto, picatta, butter, parmesan, and juice from the cooked chicken (Note- I cooked the chicken in a pesto, picatta and CURRY sauce so the juices were flavorful). I tossed the pasta with that sauce and then threw i can of sliced black olives on top. The broccoli I cooked in the same pan as the chicken so I cut the chicken and broccoli and added that ontop of the olives. Lastly I had artichoke hearts in a jar of olive oil (from costco) so I cut up a handful of those and threw those on top. I put the pot on the table for company just like that and when served all the ingredients combined nicely. It was really flavorful and unique. For my first time making this I was really happy with the results. It didn't need much salt or pepper or parmesan cheese. But I did put some extra sauce on the table in case people wanted it. The flavors combined nicely without the extra sauce, but it was nice to have just in case.

Reviewed On: Oct. 18, 2009

I'm really impressed with this recipe. You can play around with it for your liking. I left out the cucumber and shallot (I didn't have any). I also altered the marinade. I after frying the tofu I added the breadcrumbs, lemon juice, soy sauce, and added some rice vinegar to the pan and add the onions. I let that simmer and blend together for 5 min on med heat. Took it off to cool and then tossed that with the salad before adding the fried tofu. This technique will be my base for a lot more tofu salads to come.

Reviewed On: Mar. 10, 2009