Vegetarian that needs help!

I use veggie broth. It is actually quite easy to make your own. some carrots, celery, onions, garlic and water to over veggies and simmer for an hour. I don't add salt so it isn't like getting those store bought ones that are high in sodium.

The brand you mentioned is sold at Whole Foods (at least in Chicago) and is really tasty.

Whole Foods also has their own brand of vegetable broth (365 brand) that is good and reasonably priced.

What do you want to make? I find vegetarian broth preferable in flavor if I am not making something with meat in it.

since you've all been so helpful, can you guys give me tofu tips?

How much do you know about tofu? Generally, the tofu that most savory recipes call for is the kind you'll see in the refrigerated section. I personally tend to prefer extra firm or firm varieties for most recipes. You used to always have to press the water from tofu to get good results in recipes and some people probably still prefer to do so, I just don't think it's needed for a lot of brands (especially Whole Food's, Wildwood, and Woodstock Farms tofu off the top of my head . . . Nasoya tends not to be as firm so sometimes I press it and if I were to make a cooked dish with my homemade tofu I would most definitely press it since homemade tofu tends to be pretty soft kind of like those balls of mozzarella). Tofu absorbs flavor really well. In our house we like to marinade it sometimes and bake, pan fry in a little bit of oil or pop it on the Foreman grill. We most commonly take tofu fresh out of the container, cut it and pop it into a bag of homemade shake n' bake while it's still wet so the seasoning sticks to it and bake it on parchment paper. I know some people don't care for the texture of tofu as is or sometimes just want variety. If you drain your tofu of water and freeze it, when you defrost it tofu has an entirely different texture.

It's kind of hard to confine over a decade's worth of tofu knowledge here without knowing specifically what kind of tips you find useful, though. While I don't have soy for every meal tofu finds its way into a lot of my dishes (lasagna as a sub for ricotta, scrambled tofu for breakfast, crumbled along with other ingredients to make loaves or patties, as the base for a mousse/pudding, etc.). While I don't often follow recipes in the kitchen, I love a lot from the Post Punk Kitchen's creators: http://www.theppk.com/tag/tofu/