This was great! I think it would taste excellent with tofu as a vegetarian alternative (just make sure you wrap up the tofu in a towel, put it between two dishes, with something heavy on top, to drain out excess water). Minor changes- I sauteed the chicken with garlic powder, onion powder, and black pepper. I added extra garlic powder and onion powder to the salad later (I felt they added good extra flavor). I lowered the sugar in half (just trying to make it more healthy, didn't miss the extra sugar at all.... ). Added the sesame seeds in raw/plain (in other words, did not need to use the vegetable oil to toast them.... again, did not miss the extra oil/toasting). I'll make this one again- it was tasty and with modifications, pretty healthy!

Reviewed On: Nov. 22, 2011

This is a good recipe, and I'll give it 5 stars because we like it, it's healthy, and I'll make it again. I did have to make changes though- I didn't have red curry powder, so I used curry powder plus some red chile paste instead. I added extra garlic, garlic powder and onion powder, and some black pepper. i think this is a bit bland in flavor, but with additional seasonings, it's a great recipe. And it sure is a lot healthier than the tofu burgers that are at the store. I may add some shredded carrot to this next time, I think it would work out pretty well. Oh- and VERY important-- you MUST drain your tofu ahead of time. I wrap it up in a clean kitchen towel, then place it between two plates, and put something heavy on top. Let it sit for 25-20 minutes, to squeeze that water out. Also... make sure you use QUICK COOK oats--- not the 5 minute cook oats. The quick cook (i.e. cooks in 1 minute), has no problem in getting the batter to stick together. That being said, this is a nice recipe for healthy homemade tofu burgers... just add extra spices and try some different things. We added a bit of hot sauce, when eating, and it tasted great that way! Another one to try, is a little bit of cheese (maybe some pepper jack?).

Reviewed On: Nov. 17, 2011

This was very good. Changes I made-- I felt 1.5 cups was a bit small, I scaled it to 8 services, so that I used 2 cups of macaroni, and it was perfect sizing for my corningware casserole dish. Omitted pepper. Added 1 tsp of dry Mustard Powder. Used extra cheese (lots of sharp cheddar, and 3 slices of American). Baked it COVERED for 20 minutes at 350 degrees, and it was hot & moist (not dry). When it was done, I topped it off with some extra cheddar cheese, and stirred, before service. I followed other reviewers tips on sauce-- adding warmed (not scalded) milk slowly, stirring constantly while making sauce. It was delicious and definitely quite a bit tastier than boxed macaroni & cheese

Reviewed On: Nov. 16, 2011