Reviewed: Oct. 1, 2009

This was very good and easy! I've never cooked with tofu before and it came out great! It's a perfect way to get quick and easy protein and it is delicious, very creamy! I will definitely make this again!

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hignites

Cooking Level: Intermediate

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Reviewed: Jul. 21, 2009

I found this sauce to be very flavorful and unusual. After reading some reviews commenting that the sauce was missing something, I tried using beef broth instead of veggie broth. It worked - the sauce was delicious. And the bit of chili paste adds a perfect background of heat.

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Ann

Cooking Level: Intermediate

Home Town: Green Bay, Wisconsin, USA

Living In: Anchorage, Alaska, USA

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Reviewed: May 6, 2008

Wow, this was delicious! my first time using tofu, and it turned out wonderful. Like other reviewers, I just added diced tomatoes instead of the jar of peppers. Then added some veggies i had on hand, some extra spices (paprika, pepper, and red pepper flakes) and it was ready...very flavourful. It also froze and thawed well. Thanks!

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nanaimobar

Cooking Level: Intermediate

Home Town: Nanaimo, British Columbia, Canada

Living In: Riverside, California, USA

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Reviewed: Jan. 30, 2008

I agree with leaving out the peppers and substituting tomatoes. Liked the cream sauce idea. I also cooked the mushrooms and onions in 1 cup veggie broth (instead of oil) until most of the liquid was gone. They added a great flavor. Will make again without the peppers. The peppers I had gave it more of a vinegar flavor.

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PEONYPLANTER

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Reviewed: Jan. 28, 2008

This was good, though more of a pepper sauce than a tomato sauce. Might be better if you substituted some crushed tomatoes for the peppers.

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Brian J.

Cooking Level: Intermediate

Home Town: Reno, Nevada, USA

Living In: Washington, D.C., USA

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Reviewed: Jul. 4, 2007

This recipe was easy and very tasty. I substituted sliced eggplant instead of pasta and it was delish! Nice texture, too.

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Janola

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Reviewed: Oct. 9, 2006

This was very creamy and quite good. I added cayenne pepper instead of the chili paste. I agree with the reviewer that said something is missing. I increased the salt, tomato paste, italian seasoning but was still not able to fix it.

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kavi

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Reviewed: Jun. 4, 2006

Excellent recipe, but seriously lacking something. I cannot identify what is missing, although if I am to make this again, I'll add either a lot more chili paste and/or lots of red pepper flakes and more garlic. I think that would help. Overall, much healthy than using cream. Thanks!

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motherteresa

Home Town: Huntsville, Alabama, USA

Living In: Portland, Oregon, USA

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Reviewed: Apr. 7, 2006

This was good, but I thought it was going to taste different than this. This was sweeter than I though and less rich. I'd rather use tomato sauce and whipping cream.

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STARDUST_331

Cooking Level: Expert

Home Town: Scarsdale, New York, USA

Living In: Alexandria, Virginia, USA

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Reviewed: Feb. 27, 2006

This was very easy and very good. I was amazed that you can make a "cream" sauce with tofu. This dish could've used a bit more flavor. But overall it was very good.

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somaluna

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Sep. 8, 2005

This is a wonderful creamy sauce. My son gobbled it down. The extra sauce not used is great to keep for leftovers.

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Desma H

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Reviewed: Aug. 2, 2005

I was very pleased for my first try cooking with tofu. Easy recipe and delicious. My very picky 7 year old niece ate 3 bowls! Instead of asparagus and mushrooms, I used fresh spinach and zucchini.

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COFFEYBUNNY

Cooking Level: Expert

Living In: Knoxville, Tennessee, USA

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Reviewed: Mar. 31, 2005

This was fabulous! I was skeptical because I don't like tofu normally, but I decided to give it a try anyway, and I'm glad I did. The only thing I changed was I used frozen petite asparagus, 11oz. roasted peppers, 12.3 oz. tofu, and more garlic. I also added some parm. cheese to the sauce. I will pass this on to friends & family.

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IVYCAT7

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Reviewed: Sep. 22, 2003

I really, really liked this recipe. The flavors are great! I was worried my husband would not like the roasted red pepper flavor, but he liked it as well.

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STACYMCG

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Reviewed: Jan. 15, 2003

This was my first recipe using tofu. I really liked the texture it gave the sauce. The only thing different I did was to add about 1/2 cup grated fresh parmesan to the sauce instead of putting on top. Will definately make again.

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