Reply #7: My dad has made tofu tacos before by just substituting

[lakemonster11]

finely-chopped tofu for the ground beef in the recipe. It was pretty good.

This is how I usually cook tofu: I cut the tofu into rectangles (maybe 2"x2"x1/3"), then cook the pieces on a non-stick griddle (I've also used a cast-iron baker) with a little olive oil until they're golden-brown on both sides. If you drain the tofu well, it won't take long, but if you don't, the water will have to cook out before it starts to color. Then I just add it into a vegetable stir-fry or serve it on pasta with vegetables, tomato-based sauce, and some parmesan or feta cheese.

Another good use for tofu is as a substitute for creamy things in recipes. You can make a blend of firm tofu, soft tofu, a little bit of parmesan cheese, and some herbs that's a good substitute for ricotta cheese in lasagna. You can use blended silken tofu instead of milk and cream in creamy pureed soup recipes. I've also made a chocolate pie that was mostly blended silken tofu. Vegetarian, vegan, and healthy cookbooks are a good place to look for ideas about these sorts of uses. I think Robin Robertson's The Vegetarian Meat-and-Potatoes Cookbook has some good tofu recipes in it.