This is to the person looking for easy to prepare ways of eating tofu. Egg (less) salad is my favorite. Simply mash drained tofu (firm) with a fork and add any ingredients you might put into egg salad. (Pickle relish, green peppers, onions, Dijohn mustard, mayonnaise, salt, pepper. Mix it all together and refrigerate over night. Put on your favorite bread. My favorite is Jewish rye. Add some lettuce and a tomato and eat away.

The trick, I think, is in how you marinate. You can get veggie broth. Most major grocery stores will have at least one kind of powdered boullion mix that is veggie (try looking in the kosher food section; I found several there). I use that as a basis for a lot of different marinades. I got a lot of good recipes from the American Vegetarian Cookbook; I'll e-mail you some if you'd like.

I like to freeze my tofu first, then thaw it out. That makes it chewier and a bit more "meaty" in texture (I haven't eaten meat in 8 years, so my memory of it is dim:)). Anyway, slice your tofu and then "wrap" it. Lay the slices out on a clean dish towel, and wrap the towel around the tofu several times. Then lay a fairly heavy object (big cookbook, cutting board) on top. Let sit for about 30 minutes. This removes much of the water, so the marinade can be better absorbed. Then put your tofu in a shallow dish with the marinade. Leave refrigerated for at least 30 minutes, preferably longer. I usually do an hour, but left some for 2 hours last week and it was SO MUCH better than usual. Then you can either pan-fry or bake the tofu. Or cube it and use in stir-fry. Whatever you might do with meat.

It took me a while to get the hang of cooking tofu well, but it's worth it. It really is an incredibly versatile food. Ask around, you'll get some good ideas.

I cook with tofu a lot, so I thought I'd pass on what I find useful. As you found out already tofu is extremely bland. But it has a big advantage; it absorbs flavours really well. So it really helps to marinate tofu before cooking. The possibilities are unlimited, but a useful tip is to use marinades that are fairly concentrated in flavour, and not a lot of liquid (otherwise the tofu is drippy and more difficult to cook). You could try commercial sauces like barbecue or mediterranean or make up your own. I use soy sauce and sesame oil, and mix it with seasonings like ginger, garlic, herbs or curry powder, and maybe a little something sweet like rice malt. You could try a sweet mustard marinade. Or chinese hot bean sauce. Or wine, herbs and garlic. Cut the tofu into cubes, or thick slices and marinate for 1/2 hour or so. Once it's marinaded you can cook it how you like, skewer and barbecue, or grill the slices. Or stir fry. Or dip the slices in fine breadcrumbs and pan fry. Or dry off any extra marinade on kitchen towels and deepfry. Once you have developed a taste for it you might try just seasoning with herb salt or soy sauce, pan fry in a little oil and serve with a sauce, like mushroom sauce. There are lots of other interesting ways to prepare tofu, but this should get you started, especially if you want a more meat-like presentation. I hope this helps.