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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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colleen

	Cooking Level: Intermediate Home Town: La Puente, California, USA Living In: Mason, Ohio, USA
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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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cyfarian


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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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CATASTROTOPIA


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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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XIOLA1975


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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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GARRIDANN

	Cooking Level: Expert Home Town: Lancaster, Pennsylvania, USA
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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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CGUEST29

	Cooking Level: Intermediate
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Reviewed: Oct. 18, 2003

This is a fabulous recipe! I even forgot to buy tahini and decided to substitute peanut butter, and that tasted great too. It's kind of a weird combination, but it works. Try it!

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KSDANIELS


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Reviewed: Aug. 8, 2003

Hi, I'm the person who submitted this recipe many moons ago. I am somewhat shocked at the sodium content at six servings, and have to advise that I think the recipe really makes 10-12 servings rather than 6, and even more servings when calculated using children's portions. I still love this recipe and eat it often, and just stumbled across it again.

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Ellen Fitzpatrick


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Reviewed: Aug. 7, 2003

I get tired of the egglass salad recipe and was so happy to find this. It is very good, though I used yellow miso because it's all I had, and added celery instead of the sunflower seeds. I made it for people who wanted to try tofu but didn't know what to do with it. They ate all of it. Thanks!

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Ms Veggie Lover


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Reviewed: Aug. 7, 2003

Oh, this is so good! I used red miso and no onion because of my husband but otherwise no changes. I'm not a vegetarian, just trying to get more soy and healthier protein. I highly recommend this to anyone trying to cut meat consumption as it is so tasty!

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MONMOM

	Cooking Level: Expert Home Town: Oak Ridge, Tennessee, USA
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Reviewed: Aug. 7, 2003

The ingredients in this didn't sound so good, but boy once it was assembled, it tasted GREAT!! I used about 1 c. grated carrot and red miso, and liked it even better. My one year old son loves it too!! What could be better, tasty and vegan.

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DVDANDV


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Reviewed: Aug. 7, 2003

I thought this turned out to be a little too salty for my taste. I would recommend using very sweet onions and adding celery. I eat it on bread with tomatoes and cucumbers. Also, it makes a lot, so halfing the recipe is a good idea.

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AHOWERTER


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Reviewed: Aug. 7, 2003

I needed to amend my first review. I rated this 3 cards the first time, but after letting the flavors blend overnight I would give it a 4. It was fantastic the second day--much better than the day it was made.

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SJURISTY


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Reviewed: Jun. 25, 2003

Absolutely delicious on whole wheat toast! My 15 month old son loves it and gets excited when I ask if he wants TMT for lunch.

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PATTY JOE


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Reviewed: Jun. 25, 2003

Prep time is actually about 30 minutes, because th tofu should be pressed, but the spread is delicious! I tried with some red peppers on whote wheat toast and it is yummy!

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Reviewer:

CHARLOTTEEVE


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