Reviewed: Jan. 22, 2012

It turned out good, since it was put in a blender it was super creamy, so I choose to put it on sourdough bread and sprinkle cheese on top and put it in the broiler. It was very tasty!

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Reviewer:

Michelle

Reviewed: Jul. 7, 2011

I put it at 2 stars because I had trouble draining the tofu from the vinegar and it was bland and sour as well.

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Reviewer:

chef`jenny

Reviewed: Jan. 24, 2011

this was just ok.... i gave an extra star because i like the concept of the silken tofu instead of mayo - next time i'll use my favourite tuna salad recipe though and just steal the tofu idea from this. i didn't like the red wine vinegar - i prefer lemon, like i've used in the past.i also really didn't like the texture - i added another can of tuna to thicken it up

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Reviewer:

mrsmaggiehunter

Reviewed: Aug. 19, 2009

This was very good idea - to use tofu instead of mayo - but the end result needed some added spice. I added pickles and some black pepper at the end.

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Reviewer:

cattabella

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Katy, Texas, USA

Reviewed: Apr. 15, 2008

tastes good, but I added fat free italian dressing, peas, and pickles they gave it the zing it needed

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Reviewer:

wigglythings

Reviewed: Jun. 29, 2007

The flavor was a little bland besides the subtle spice that hit you at the end leaving an odd taste in your mouth.

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Reviewer:

Sarah

Reviewed: Apr. 16, 2007

Kinda bland, I ate it as a topper for a spinach salad, and it needed a lot of ff Italian to give it some zip. Maybe more salt or some garlic powder or sweet pickle relish would have helped. It was ok, but nothing I'll be rushing to make again.

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