Holy cow! This was totally freaking AMAZING! Thanks for the recipe NICE_GIRL1965!! I have not eaten meat in 6+ years but I used to *LOVE* tuna salad sandwiches. That's long enough time for my taste buds to be fooled because to me this tasted just like real tuna salad! I didn't change much in the recipe. I like a little crunch so I added chopped celery and in addition to the green onions I also used some little chopped pieces of white onions as well as replacing regular mayo with Vegenaise (tastes just the same as regular mayo). A previous reviewer mentioned using a potato masher instead of a blender if texture was desired, so I did. I really didn't want it to be smooth-ish. With the potato masher it had an awesome consistency. VERY tuna salad like! It was so easy and incredibly delicious. I'll be making it many, many times to come for sure!

This is a great recipe! I've made a few additions to make it phenomenal. I used the base recipe but added 1/2 teaspoon of nutmeg and an extra cup of zucchini. I also added a crunchy crust which changed the bread from "ummmm" to "oh my god!" The crunchy crust recipe is this: -1 cup brown sugar -1 cup all-purpose flour -2 tablespoons butter or margarine -2 teaspoons cinnamon -1/2 cup chopped walnuts. Mix it all together really well and crumble on top of the batter prior to baking. The topping cooks crisp and adds just what the bread needed.

My versiion was uneadible - straight down the drain. 1/3 cup tahini is overpowering. Will try again with a tahini substitute.

I am a vegetarian, but wanted to make some sausage balls for an office party. This is good for veggies or anybody who wants to avoid the greasy-ness you might get from the sausage. I substituted Morningstar Farms non-meat sausage patties for the sausage. I just microwaved the patties for about 20 seconds to thaw them out a bit and then tore them into little pieces and put them in the mix. I used 8 patties torn up - using 6 from just one box wasn’t quite enough. I added about a teaspoon or so of rubbed sage and paprika to make it taste a little more sausage-y. I also used two kinds of cheese. Half sharp cheddar and half some fancy spicy cheese I found at the market. The folks at the office had no idea that it was vegetarian! Delicious!

I’ve been making these for years. I end up making about half a dozen batches each holiday season because everybody devours them! My #1 favorite sweet of all time! - I leave out the sugar in the graham cracker crust - suggestion 1: make sure the graham cracker is very firmly packed down, this will help it stay together better after the bars are cut - suggestion 2: if you use too much butter/margarine the graham cracker crust gets very dense and a little yucky

WOW! An absolutely amazing meal! This was my first time cooking tofu and it came out beautifully...thanks to the advice given by the other comments. A few things to reemphasize: 1. Do follow the previous suggestion of letting the tofu drain VERY well 2. Make sure you don’t cut the tofu too thin or you might have a hard time keeping it from crumbling 3. If you use too much oil the tofu might end up tasting a little like the oil 4. If you're in a hurry, this probably isn't the meal (unless you already drained the tofu). It also took me a little longer than expected to get the tofu a yummy golden color. I cooked mine with a little too much oil, I’m afraid. After the tofu was golden I drained the oil and sautéed it with lots o’ onions for about 10 minutes, this and the fact that the BBQ sauce I used was delicious (Kraft’s Honey BBQ sauce), really helped cover some of the oil taste. It turned out great (the tofu and the onions) and there is no doubt that it will be made again...soon!