Really??? A day later and no answers??

Well, I'll let you in on the little I know about cooking with it; I would reccomend extra firm as it holds its shape best. Unless you're really brave, stay away from the soft, dessert styles, (blech, not good). In stirfrys, I tend to pre cook it seperately so it gets a bit of a crust or crunch to it then add it at the end of the recipe so it doesn't break apart. It's very tasteless and will soak up the flavour of whatever you're cooking it with, it can be marinated if you choose to. Typically in asian food, it is deep fried first then added to the dish but, that's probably not the types of recipes you're looking for. lol.

I use it a good deal in stirfrys and soups; basically in place of chicken. It's cooked already and really just needs to be heated. Pre MFP I used to make a meal out of MR Noodles, by adding a serving of tofu, some frozen vegetables and dropping in an egg before adding the noodles to the stock. Now the sodium in the soup base is more than I can handle, so I make a similar dish with a low sodium chicken stock and some Tom Yum paste. It's also great with curry (red is my favourite). When I was a kid, my mom used to marinade it, thinly slice it and then fry it up and make sandwiches out of it. I haven't tried that in a while, but I remember loving them then.

Hopefully this helps a bit!

Here are links to a few of my favorite tofu recipes:

http://www.ebfarm.com/recipes/tangerine-tofu-broccoli-and-red-bell-peppers

http://www.epicurious.com/recipes/food/views/Tofu-Triangles-in-Creamy-Nut-Buttter-Sauce-with-Scallions-355894

I agree about always using extra firm tofu!

I LOVE this recipe for quinoa salad with tofu - you can seriously put any veggies in it, mix up the dressing, whatever you want. I make a huge batch and eat it over a week.

http://www.cookinglight.com/food/recipe-finder/cooking-with-quinoa-00412000073996/page11.html

I've tried a few of these recipes and they were really good. I've always been a huge fan of blackened tofu! I always use extra firm tofu for savory dishes. The silken varieties are good in smoothies (extra protein) and are often used in desserts.

http://www.shape.com/healthy-eating/cooking-ideas/10-flavor-packed-tofu-recipes-weight-loss

Matar Tofu- substitute firm tofu for paneer. Lose the excess oil and cream from this recipe and it ia a winner.
http://sinfullyspicy.com/2015/04/30/matar-paneer/