Reply #13: I suggest using frozen tofu.

[Ranec]

I used to take the tofu out of the carton, slice it up, and put it in the freezer.
Then when you thaw it warm water, it drastically changes the texture of the tofu--makes it more stringy and tough.
More like what I imagine meat is like. My memory though is that it is very bland. Sort of styrofoamesque.

I think this would work better in something where you are replacing ground meat. Even firm tofu usually has the texture of scrambled eggs.