It's basically a block of fermented soy beans, but it is screaming versatile.
One of my favorite things to do is slice it (1/4"
and fry it in peanut oil until it browns slightly on both sides. I dry it on paper towels on a plate and it is great with cocktail sauce, ketchup, brown mustard, or even just plain. The kids snarf it down.
You can also cube it and use it in stir fries (instead of tofu) with or without marinating it.
Something else to consider is quinoa (pronounced "keen-whaa" and amaranth. Both are full protein grain and integrate well into damn near anything, especially stews. Textured Vegetable Protein (TVP) makes an excellent "ground beef" filler for chili or soups in general. And there's always bulghur wheat.
What SPECIFIC kinds of recipes are you after? I don't use recipe books anymore, except for baking. I just look at what we have and a meal idea appears before me like a Holy Grail. Then I make something different.
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