Dishes that use tofu as a kind of egg replacer/milk are great, such as pancakes/dosas, mousses, cheesecakes, quiches etc.
Stir frys, obviously, are pretty awesome with tofu as well as many other Asian dishes.
Or you can use tofu as a base for home-made veggie burgers. Or maybe a scramble?
If you use extra firm tofu i recommend you 'press' it first. This means you should remove it from the packaging, drain it, place a cloth on top and then something weighted- such as a large pot or pan. This removes excess moisture and allows the tofu to absorb more flavour.
I use this recipe all the time from the Love Vegan Cookbook Series. It makes 4 servings and is really quick and easy to make.
450g extra firm tofu, cubed
1 ½ cups uncooked white or brown rice
4-5 spring onions
4 tbsp sesame or vegetable oil, divided
1 tsp crushed red pepper flakes
1 tbsp sesame seeds (optional)
½ cup hoisin sauce
2 tbsp soy/tamari sauce
2-3 garlic cloves, minced
To start remove tofu from packaging and press between two towels to remove excess water. You can use something weighted, such as a large saucepan or a heavy chopping board and place this on top of the tofu to squeeze out as much moisture as possible for a minimum of 10 minutes. This process will allow the tofu to absorb much more flavour. After 10 minutes chop tofu into small cubes.
In a frying pan or wok add soy sauce, hoisin sauce and garlic and stir until well combined. Add tofu and mix until each piece is thoroughly coated. Remove from heat, and transfer to the fridge in a covered bowl for a minimum of 20 minutes.
Meanwhile, cook the rice according to packet directions then drain and cover with a towel once cooked.
In a frying pan or wok heat 2 tbsp oil over medium-high heat. Add marinated tofu in a single layer along with sauce and fry without stirring for 5 minutes. Flip each tofu cube and cook on the other side for a further 5 minutes. Add the spring onions for the last 2 minutes of cooking.
Serve over warm rice and garnish with sesame seeds if using.
1/2 block of extra firm refrigerated tofu or an entire block of silken tofu
1 heaping tablespoon of cocoa powder or carob powder
pinch of salt
stevia or other sweetener, but just a teaspoon or less
teaspoon of vanilla extract (optional)
maybe a tablespoon or so of water
Blend until smooth and creamy. If you use calcium set tofu, this is comparable in calcium and protein content to Greek style dairy, and is very thick and creamy. add as little water if at all as possible to get it blending in order to get a really thick creamy pudding like consistency. I don't like mine very sweet and the banana does a good job, but for some people this might not be sweet enough.
A variation is to use raspberries or strawberries in place of banana, or just a squirt of lemon juice (will need slightly more sweetener though).
Another one is tofu sweet potato "chesee" sauce. I steam a medium/large sweet potato, then add to a blender with a blcok of tofu, 1/4 cup of blanched almonds or cashews, pinch of marjoram, salt and pepper, pinch of nutmeg, turmeric, and about 1/2 cup of plant milk. Blend until thick and creamy. I then add it to the stove to heat a little or just add as is to macaroni, or over a baked potato, or in a heavy rice grain dish with steamed or roasted broccoli. Carrot works also in place of sweet potato for more of a salty savory "cheese" sauce. Tofu makes it very creamy but is not necessary for this recipe. Some people add nutritional yeast (about 1/4 to 1/3 cup) to this also. I like it with or without. If you add it, you will need more liquid though.