Tofu-Vegetable Spread

A few months ago blog reader Dee made cloth napkins for shmoo's lunch box, but he has since lost every last one of them (plus four spoons, two containers, three winter coats...). This weekend I finally tried my hand at sewing some myself using the easy instructions Dee sent. They turned out great, but is it still more eco-friendly to use nondisposables if they end up disposed?
Anyway, for lunch today I made a Tofu-Vegetable Spread sandwich from Raising Vegetarian Childrenby Jo Stepaniak, with blanched green beans, corn "tires" and an organic strawberry fruit leather.
Verdict: One thing this book recommends that I haven't seen anywhere else is to always simmer water-tub tofu for 10 minutes and chill thoroughly before processing into any kind of uncooked recipe. They say tofu packed in water (not the silken kind in asceptic packages, that's okay) is "a prime medium for breeding foodborne pathogens". Huh. Does anyone else always simmer their tofu before using it in eggless salad and such? I never have before, but did this time. The spread was just "okay" (I think less tahini, more soy sauce next time). 3 stars.
P.S. Happy Meatout Day!