A great dish to make if you have heaps of veggies you need used up. I made a number of changes, the most significant being leaving out the eggs and cutting down the oil (seeing as previous reviewers found it somewhat mushy). I added chopped eggplant, tomato, and onion as well as 3 cloves of minced garlic - tossing the whole thing with italian seasoning, salt and pepper and fresh basil. I put a thin covering of bread crumbs on top instead of mixing it in (which would also cut down the mushiness), and added a layer of cheese in the last 10 minutes in the oven. At 40 minutes, the veggies were crisp without being overcooked, which in my book made them perfect! While I wouldn't have thought to put on breadcrumbs before finding this recipe, they made it more filling and added a nice flavour. The whole thing was so tasty, that despite the fact that I thought I had made HEAPS, every last bit was gobbled up! I think this would be a great recipe to make for a potluck dinner - incredibly simple but SO satisfying and tasty that it makes you look like you put in a lot of effort!

Reviewed On: Dec. 2, 2005

A surprisingly hearty recipe that would be good for a cold winter night as it is so easy and satisfying! I added a little garlic and chili pepper for an extra kick, and omitted the cornstarch, letting the tofu simmer in the sauce. The only other suggestion I have would be to put off adding the tomatoes until the last minute or they turn to mush. This makes great leftovers too. I'll be making this one again.

Reviewed On: Nov. 27, 2005