My primary motivation for trying this recipe was to see if I could make a lower sugar version of store bought Key Lime Soy Yogurt. The verdict: I would stick with the store bought. This recipe had good tart limeyness, but it has as much or more sugar than the store kind. (this recipe uses maple syrup and the store kind uses evaporated cane juice, but that distinction doesn't make a big difference to me) To start off, I cut the maple syrup down by half. The lime flavor was good, but there was a strong tofu undertone. Adding the rest of the maple syrup called for did mask the tofu taste; however, at least the store bought has some probiotics with the sugar.

I had a string of not so great reviews from this book, so I'm glad this one worked out! The lemon is sliced thin and almost melts into the asparagus as it cooks, leaving behind pieces of roasted lemon rind. As pretty as it is, I would recommend picking out most of the rind prior to serving, as some eaters may not appreciate it (I left a few pieces for myself). Don't throw it out though; save it to mince up for something else or use as a garnish. I also liked the addition of fennel seeds. I didn't have fresh oregano, so I used dried.

The seaweed is front and center in this salad. It was very briny and the cucumbers even took on the sea vegetable taste after they soaked over night in orange juice, pickling lightly. I can't say this is a salad I crave, nor would I serve it to someone who doesn't regularly eat seaweed. But, I think it has its place, in small quantities, as an accompaniment/condiment. I left the tamari out because I didn't want something too salty, but that would have made it even more pickle-like.

I didn't dislike this recipe, but it wasn't the best either.

Flavor - With tamari, sea veggies, AND tempeh bacon, it was too salty. Beyond salt, the tempeh bacon didn't add anything to this recipe for me (I could hardly taste it). I didn't notice the wakame too much either -- that's not necessarily a bad thing, but I would not have minded it having a bigger presence. Also, the directions for the spices were incomplete (a list of 8 spice with instruction to use "1/2 tsp each" of the spices of your choice; I don't mind choice, but I would have liked some guidance or suggestions).

Texture - This was fairly fluffy and delicate. It didn't have the dense texture I associate with quiche. It was crustless, which I didn't mind, but that probably also made it less quiche-like. I did like the way the bits of zucchini turned out - cooked through but will some bite left.

All in all, this wasn't worth the extra effort to make it quiche-like. I bet a tofu scramble with similar add-ins (wakame, zucchini, red bell pepper), but less salt, would be good so I might try that sometime.