Art wrote:

> The only way I've used firm/extra firm tofu is to season it, bake it to
> render out the water and chop it in salad. If anyone has any suggestions
> or recipes for an actual meal using tofu, that would be great, thanks.

There have already been some great suggestions; here are some others:

Substitute tofu for the paneer in mattar paneer.

Cut tofu into one-inch cubes, coat with rice flour, and deep-fry. Serve with
any number of dipping sauces.

Google for "Sunny Eggless Salad" recipe from _The New West Coast Cuisine_.

Blend with spinach (steamed and squeezed), salt, and a tiny bit of nutmeg
for a ravioli filling.

Pan-cook butternut squash, tofu, and sage in butter.

Bob