Chatty Cathy wrote:
> http://www.recfoodcooking.com/
>
> Vote now!

I've fried it, scrambled it, pressed it, grilled it, mashed it up and
made desserts without cream cheese or other dairy things. It's so
versatile and tastes like anything you want it to. Since we cook alot of
Asian dishes, we use it alot. Press it for a few hours to firm it up,
slice it and even marinate it in soy, wine, chili sauces, whatever, then
stir fry and add it to Pad Thai, or veggies, or almost anything.
Something we like for breakfast is 1/4 inch slices of tofu in a bowl,
some maple syrup poured over, pop it in microwave for a few seconds and
it warms up and sort of tastes like French toast, or poor dieters French
toast anyway.

Melondy