It's a decent base to start with, but I would omit the onion soup the next time. It was WAAAAAAY to salty for my family.

Reviewed On: May 20, 2005

Excellent vegetarian recipe. Instead of using canned tomato sauce, I used homemade spaghetti sauce. Also, I used extra cheese on top -- romano instead of parmesan, just because I like the flavor better. The first time I put the sauce in the bottom, too, and found that the breading stayed in the pan and the tofu came out, so the second time, I didn't spread sauce in the bottom of the pan, but sprayed it with a little olive oil, and then just topped the tofu with the sauce. Eureka!! Very kid friendly too. My 2 and 4 year old love it. They call it Mom's baked pizza. Also, I like the texture of the tofu better if you freeze and thaw it first. I keep mine in the freezer, and then microwave it in the package for about 3 minutes to thaw, and squeeze out all the water prior to slicing. The texture becomes more chewy and a little more like chicken. Thanks Jill for a great vegetarian recipe.

Reviewed On: May 3, 2005

Awesome recipe. I was skeptical when it was cooking (it didn't smell that appetizing) but the taste was awesome. Both my husband, and my kids (ages 2 & 4) loved it. They boys particulary liked it with barbeque sauce and honey mustard. Hubby and I ate it as it. Go easy on the cumin, however, as it can be overpowering very quickly. My only complaint is that the recipe didn't even come close to feeding 4. This was more like a serving for two. I doubled it, and the four of us ate every bite along with brown rice risotto and oven roasted vegetables. Great veggiew entree!!

Reviewed On: May 3, 2005