Excellent recipe! I used extra-firm tofu and borrowed another reviewer's idea to drain it for several hours wrapped in folded paper towels, weighted down with a cutting board. Keep changing the towels as they get soggy. Then I wrapped the block of tofu in dry paper towels and put it in a plastic bag in the 'fridge overnight ... Perfect firmness the next day!

Reviewed On: Jan. 18, 2009

Quite good. I followed another reviewer's tip to add sour cream, use two eggs (instead of four), and bake at 300 degrees for 60 minutes ... The cake came out looking (and tasting) great!

Reviewed On: Dec. 26, 2008

Concept is good; execution -- not so much. Came out *way* too sweet for my taste; I like a salad that tastes like vegetables, not dessert. Halve the honey and oil, and eschew the brown sugar entirely. Another reviewer's suggestion to add goat cheese was right on. It lends a nice tang to the dish.

Reviewed On: Dec. 26, 2008