I am putting this in the vegetarian section, but hope that all SBers will try tofu. When I was in Japan I got hooked on the stuff and found some that were made from sesame seed instead of soy beans and OMG it was delicious.
Anyway, if you haven't tried tofu, do so because it is an excellent source of protein, calcium and iron.
Tofu comes in packages usually in the refrigerated section, but you can also find it dried, fried and boxed with the asian food. My new favorite is called Sunrise, and I found it in the Asian market, and it comes flavored with strawberry, peaches, etc. (They have sugar so avoid them) Also it comes in three common varieties, soft, medium and firm. I suggest the firm as it has the most protein and holds up better to cooking. Also, always check the expiration date cause it does get old.
The great thing about tofu is its blandness. You can't not like it because of its taste as there isn't much taste and it will take on the flavors of what ever your eating. Its great because the best way to eat is to include a protein in every meal and with tofu you can add it to fruit, salads, or anything your eating. I have heard that folks even put it in smoothies for that extra protein boost.

I just eat it, but some folks like to maximize its flavor. You take it out of its package and pour off the water. Rinse it in fresh water, then slice it lengthwise into halves or thirds. Place the drained tofu in a shallow, flat pan. Slant the pan by propping and allow moisture to drain. Drape a clean dishtowel over the tofu and set a heavy pan filled with water over the top to act as a weight, pressing out the excess moisture. Let the tofu drain for half hour or so.
At this point you can marinate it with your favorite marinate and then grill, bake or sauteed it. I love it in any stirfry dish, I add it to tossed salads and soups especially miso soup. and I eat it right out of the box with an asian dipping sauce and a little hot wasabe.

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Excellent post Lynne!!

I am one of those unfortunate people who can't eat soy. You mentioned there is a form of Tofu made from Sesamee seeds. Have you seen that here in the states or just in Japan?

Before I knew I was soy intolerant, I LOVED tofu. It's so versatile!

I've put it in my smoothies. I once tried marinating it and grilling it. It was okay, like the Shirataki noodles. I never loved it nor hated it. I'm willing to try it more often though, especially if I really decide to buckle down and try going meat free. I think I'll try it in a stir fry next time.

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well I've tried tofu in my spagetti sauce I subbed it for meat for my meatballs. YOu counldn't even tell the difference at all. Really nice stuff that tofu easy to disguise as something else.

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We've had these and they are very good. P2 Recipe with the bread crumbs and bean or barley flours.

Tofu Sunflower Seed Meatballs from the Yoga Kitchen by Faith Stone and Rachael Guidry (Book Publishing Company)

Adapted for SB purposes by Red. My changes/additions in (parentheses)

Ingredients
1 lb firm tofu, well drained
1/2 cup toasted sunflower seeds ("toast" in a dry skillet over med. heat until lightly toasted. Be careful not to burn them!)
1/2 cup coarse dried (100% whole wheat) bread crumbs
2 Tblsp chickpea or barley flour
3 Tblsp Bragg Liquid Aminos or natural soy sauce (low sodium if possible)
1 Tblsp minced fresh dill or 1 tsp dried dill
1 Tblsp minced fresh sage or 1 tsp dried sage
1 1/2 tsp minced fresh rosemary or 1/2 tsp dried rosemary
1 tsp salt (I always consider salt optional or use in smaller amounts)
1/4 tsp pepper

Directions

Preheat the oven to 375 F. Oil a 9x13 baking dish. (olive, canola or other healthy oils)

Grind the sunflower seeds in a food processor, remove and set aside.

Place half the tofu in a food processor and blend until creamy and smooth.

Crumble the remaining half of tofu into a bowl. Add the ground sunflower seeds, creamed tofu, bread crumbs and flour. Mix briefly, then stir in the soy sauce, herbs, salt and pepper. Stir to blend well.

Put a little oil in your hands and form small balls with the batter. (1" or so in diameter) Place them in the prepared (oiled) baking dish. Bake for 20-30 minutes or until well browned and a little crispy. For the best results as an appetizer, serve them hot out of the oven. (Or use them in any of your traditional pasta preparations)