Colleen Patrick-Goudreau, cooking teacher and author of The 30-Day Vegan Challenge, says people can be turned off by tofu's occasionally slimy texture. And the dizzying varieties available at supermarkets—silken, soft, medium, firm, extra-firm, super-firm—can be overwhelming. Patrick-Goudreau says the trick is to match the texture with the dish. So if you want a creamy texture (e.g., for lasagna), buy silken. If you want a hearty texture (something that will stand up in a stir-fry or curry), pick extra-firm. If you're looking for a chewy texture (say you're crumbling it in chili or marinara sauce), buy firm, extra-firm or super-firm and put it in the freezer, unopened, for at least 24 hours. Then let it thaw on the counter for four to five hours. Open the package, hold the block of tofu over the sink and squeeze out all the water. This creates pores that can then be filled with another liquid (such as a marinade); it also gives you a chewier texture, perfect for grilling, baking, sautéing or even crumbling and salting for a Greek salad.
Get the recipe: Colleen Patrick-Goudreau's Tofu Scramble