Further to tofu, the 'Silken' variety is often used by Vegans to replace substances like milk, cream cheese and egg, in both savoury and sweet dishes. It's utterly flavourless, so is highly versatile. You get it off the shelf in health food stores. It's also a complete protein.

'Firm' Tofu, I find is most happily 'at home' in Asian/Oriental style dishes, where is sits very naturally alongside flavours like ginger, soy sauce, garlic, chili, lime and so-on, and with rice, noodles, mushrooms, beansprouts, greens etc. Always marinate it first. Make sure the oil in the frying pan is *hot* before stir-frying, to prevent problems of sticking - also best cooked till golden. Sesame oil is by far the best stuff to fry it with too, as it adds lots of nutty flavour. It's also best to buy the *smoked* variety IMO, it's top drawer. Griddling as a block (after marinating) on a ridged pan, results in tasty char-grilled effect.

Tofu can be a bit of an acquired taste at first, but if you persevere you might just get to love it. I think it's excellent stuff. Though I can't stand the idea of bunging it in tomato pasta sauce or on baked potatoes or in veggie shepherds pie.. Bleaurgh!