Reviewed: Feb. 28, 2010

Tofu, Miso and Tahini are a no-miss base. I added 3 minced scallions, 2 chopped shitake mushrooms, 1/2 finely chopped green pepper, 1/2 cup of parmesan and a dash of garlic powder. DELICIOUS. Other reviewers mentioned that it's better the next day. Can't imagine it'll be better.

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Reviewer:

Mike

Reviewed: Oct. 25, 2009

Was Ok. Needed some add ins. definatly celery. shredded carrots a little garlic. A little Tahini helped. Spread on some toasted Ezekial bread made for a nutritous breakfast.

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Reviewer:

Featherose

Cooking Level: Expert

Home Town: Westland, Michigan, USA

Living In: Phoenix, Arizona, USA

Reviewed: Sep. 19, 2009

I really wanted to like it because it is made from ingredients I keep on hand... but it was awful.

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Reviewer:

persephone

Reviewed: Dec. 2, 2008

At first this recipe tasted too strong so I tried adding toasted sesame seeds and a bit of lemon juice. It didnt seem to help so I just put it in the fridge. I went back to it a few days later and it was AWESOME! By this time, the flavours had mellowed and the onions gone soft and brown (this is how you tell it has rested long enough). It lasted very well in the fridge, for at least two weeks. I only just threw the rest out because there was only a teeny bit left, not because it seemed spoiled. Thanks for the recipe :)

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Reviewer:

MonicaG

Cooking Level: Intermediate

Living In: Brampton, Ontario, Canada

Reviewed: Feb. 22, 2008

This was okay. The texture was a little weird, next time I might use silken tofu just to make it smoother. My husband thought it was hummus.

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Reviewer:

colleen

Cooking Level: Intermediate

Home Town: La Puente, California, USA

Living In: Mason, Ohio, USA

Reviewed: Feb. 6, 2008

I LOVE this recipe! I am a vegan, but this recipe is for anyone on any diet! I agree with the other posters that it is definitely better on the second day, but I will still gobble it up on the first day. Variations: I have added celery (YUM!) and red cabbage to this. I think celery should be in the recipe. It is definitely an added texture. This recipe works great on toasted whole wheat, especially with veganaise (vegan substitute for mayo, I am sure regular mayo would be good too). I haven't tried it yet, but I can't wait to add tomatoes, avocados, etc to the sandwich.

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Reviewer:

cyfarian

Reviewed: Dec. 10, 2007

I'm relatively new to miso, so this was a great find! I loved the recipe the way it was, but for those who aren't as fond of the tofu flavor, I added 2 Tbsp of dijon mustard & a shake of rice vinegar to tang it up a little. (Can you verb tang?)

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Reviewer:

CATASTROTOPIA

Reviewed: May 20, 2005

Absolutely disgusting. I followed the recipe to a t, and it was horrible. I tasted it and then threw it out.

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Reviewer:

XIOLA1975

Reviewed: Mar. 21, 2005

I served this at my daughter's fifth birthday party as little tea sandwiches on homemade bread. All the moms asked for the recipe. I sauteed the carrots and onions in olive oil first, because I have trouble digesting raw onions. I skipped pressing the tofu, just cubed it ahead of time and let it dry out on the counter for about a half hour, then used a potato masher to crumble it. I also skipped the seeds. The next time I made it I used just the tofu, miso, and tahini and made it smooth in the food processor to use as a dip for raw veggies. I added some onion powder and nutritional yeast and balsamic vinegar to replace the vegetables, and it was very tasty change of pace from hummus.

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Reviewer:

GARRIDANN

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

Reviewed: Nov. 24, 2004

This is really good. And I agree, much better the second day. I used red miso, toasted sesame seeds instead of sunflower seeds, and pretty much doubled the carrots. I am not vegetarian, but this is quite tasty. It is pretty salty though. Very good on whole wheat toast with sliced tomato.

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3 users found this review helpful