Mmm Mmm Good! I veganized the recipe, using Earth Balance (1/3 c.) in place of the butter and soymilk for the milk. Per the reviews I added in a 1/4 t. of vanilla and a couple of sprinkles of cinnamon (which I love) to the batter and reduced the sugar to 3/4c. Turned out really good with some nice crispy edges. Definitely bake in a smaller pan for thicker pieces. Great the first day piping hot with a scoop of soy ice cream and oh so good the next served cold by itself!

Reviewed On: Feb. 17, 2008

I followed the recipe exactly except for not having herb tofu so I just added 1T of McCormick Poultry seasoning to the tofu after crumbling. Skipped on the cheese and avocado. Leftovers great in soft tacos the next day! **Oh yeah and I always freeze my tofu per the Mock Chicken recipe.

Reviewed On: Nov. 19, 2007

I recently switched to a full vegan diet and this recipe has really helped increase my possibilities with tofu. Instead of simmering the tofu I just bring the tofu down from the freezer a day before I need it and place it in the refrig to thaw out, you know like I used to do with meat. Works great, Thanks!

Reviewed On: Nov. 15, 2007