This recipe is easy to make with ingredients that are commonly around the house. I live in Austin, TX and I cooked it for 25 minutes and it came out perfect in my opinion (half pudding, half cake). I think if left in for too long it will overcook and taste on the floury side. The cake itself wasn't very sweet, but the gooey sweet pudding part offsets it nicely :)

Reviewed On: Sep. 23, 2007

Tastes great and easy to make! I just doubled up on all the spices :)

Reviewed On: Dec. 25, 2006

I actually changed this up a bit. I used the huge pasta shells and filled them individually. I would prefer regular firm tofu over the silken kind just because of the texture. I added a bit of parmesan cheese in the mix with spices and topped with mozeralla. This recipe worked well to give me ideas on pasta with tofu. Thanks!

Reviewed On: Jun. 2, 2006