Please check out the following page for yummy ideas on how to make tofu part of your diet gracefully and full of flavor. Let me know when you make something! http://www.care2.com/greenliving/meatless-monday-8-delicious-uses-for-to...
Here is a bit of it, so you can decide to see the whole page or not.
by Marygrace Stergakos, Green Options
Tofu. For those of us who have learned to master this culinary chameleon, its sort of miraculous. Tofu takes on the flavor of whatever its seasoned or marinated with, while its texture can vary depending on the mode of preparation. I always keep a couple of blocks of the stuff on-hand for quick stir-fries or sandwiches, but really, that’s just the beginning of what tofu can do.
There are two main different types of tofu: Silken and firm. The silken variety is Japanese in origin, and is soft, delicate, and creamy. It doesn’t hold it’s shape too well, so is best used in its pureed form for smoothies, eggless/dairyless pies, dips, or soups. Firm, or Chinese-style tofu, is (as its name implies) much firmer, and holds its shape when sliced for marinating and baking, cubing, or crumbling.
If you’re seeking to expand your tofu repertoire, look no further than this list:
Marinate firm tofu in a mix of tamari, apple cider vinegar, olive oil, and a little water for a tangy flavor. Slice into slabs at bake at 400 degrees until firm. Use as an alternative protein for sandwiches, or serve with brown rice and steamed or sauteed greens for an easy macrobiotic meal.
Make easy tofu meatballs by combining crumbled, firm tofu with chopped onion, soy sauce, peanut butter, and bread crumbs. Sounds strange, right? Its delicious. For specifics, check out the recipe. Perfect on top of a plate of whole wheat spaghetti with red sauce.
Go for it! Try it out!