Reviewed: Apr. 28, 2000

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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8 users found this review helpful

Reviewer:

KSDANIELS

Reviewed: Aug. 31, 2000

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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18 users found this review helpful

Reviewer:

SJURISTY

Reviewed: Jan. 24, 2001

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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14 users found this review helpful

Reviewer:

AHOWERTER

Reviewed: Mar. 7, 2001

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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3 users found this review helpful

Reviewer:

CHARLOTTEEVE

Reviewed: May 4, 2001

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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3 users found this review helpful

Reviewer:

PATTY JOE

Reviewed: Aug. 2, 2001

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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6 users found this review helpful

Reviewer:

DVDANDV

Reviewed: Apr. 28, 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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5 users found this review helpful

Reviewer:

MONMOM

Cooking Level: Expert

Home Town: Oak Ridge, Tennessee, USA

Reviewed: Jul. 4, 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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2 users found this review helpful

Reviewer:

Ms Veggie Lover

Reviewed: Aug. 6, 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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20 users found this review helpful

Reviewer:

Ellen Fitzpatrick

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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4 users found this review helpful