Yum!! We really enjoyed this. I did marinate and bake the tofu first, and I subbed 2 T. of Thai fish sauce as suggested. I also used agave syrup instead of maple (and way less of it...maybe 2 tsp.). We didn't have any basil so I used cilantro instead, but not a ton of it (just a few leaves sprinkled over the top as a garnish). Oh, and I let the veggies simmer a little bit longer than the recipe instructs. The combination of flavors in this dish is excellent. I served in shallow bowls over brown rice, with plenty of the sauce for slurping. :) **Be sure to drain your tofu really well before chopping, and don't use any substitutions for the red curry paste.

Reviewed On: Nov. 30, 2011

I followed the recipe as written and my pie never solidified. The filling had a very thin, runny consistency and ran all over the plates when served. It was also EXTREMELY sweet (no less so than the pies made with Karo) and formed a top "crust" that had a gritty texture and was not very appealing. The flavor was nice (very caramel-like) but I could definitely taste the graininess of all the sugar. I so wanted to like this recipe, but I doubt I will be using it again (at least not without some serious modifications). :(

Reviewed On: Nov. 24, 2011

Hellooooo garlic! This Greek-inspired concoction will definitely make your breath smell, but it is delicious. I increased the feta to 6 oz. and halved the amounts of dried dill and oregano. It's wonderful with Staci's "Naked" sea salted pita chips.

Reviewed On: Oct. 14, 2011