DELICIOUS! My only change was to use egg roll wrappers. I started using tortillas and they were falling apart. I stopped midstream - unrolled all of the tortillas - and went to the store to pick up egg roll wrappers. So much easier and no need for toothpicks!

Reviewed On: Dec. 30, 2006

This recipe was fabulous! I prepared the tofu as instructed. My variation was that I boiled a small portion of whole wheat penne while preparing my homemade (quick) puttanesca sauce. I drained the penne right before it was fully cooked to al dente. I then layered a little sauce, penne, the browned tofu, a little more sauce, and then topped with the remaining breadcrumbs and fresh mozzerella. Baked at 400 for only about 15 mins...and VOILA...a tofu / penne bake!

Reviewed On: Nov. 19, 2006

This recipe feels like home! My mom used to make these for all of our family parties. The only difference is that she would put them under the broiler to get them bubbly and toasty. The crispy / burnt texture makes the english muffin crunch. For those that think it's too salty, try using butter w/o salt.

Reviewed On: Jun. 16, 2006