One of the wonderful attributes of tofu as a protein is that it adapts to dishes and adopts flavors well. And, for those watching carbs, soybean products are the only legumes tdevoid of starchy baggage, making them a great, low-fat alternative to meat in dishes.

Although not as simple, I would suggest the first-time tofu cook try something like this recipe from "The Compassionate Cook Or, 'Please Don't Eat the Animals!': A Vegetarian Cookbook," which pairs the unassuming tofu with a familiar classic cuisine:

Tofu Cacciatore
Servings: 4
Prep time: 30 minutes

1 lb firm tofu
1 tsp olive oil
1 large onion, diced
3 cloves garlic, minced
3 tbsps tomato paste
3/4 cup vegetable broth
1 cup canned tomatoes, chopped
1/2 cup sliced fresh mushrooms
1/2 cup dry white wine
1 tsp dried parsley
1 bay leaf
1/2 tsp salt
1/2 tsp ground allspice (or cinnamon)
1/4 tsp dried rosemary
1/4 tsp dried basil
1/4 tsp black pepper

Drain the tofu and pat dry with a towel. Cut the tofu into 1/2-inch cubes.

Heat the oil in a large skillet over medium heat. Sauté the onion and garlic for 2 minutes. Add the tomato paste, broth, tomatoes, mushrooms, wine, herb, salt and spices and stir until thoroughly blended.

Bring the sauce to a boil, reduce the heat and simmer covered for 20 minutes stirring often.

Add the tofu squares and continue to simmer until the tofu is heated through. Serve over pasta (or rice or mashed potatoes).

A final note to the uninitiated tofu cook, particularly when first trying tofu, don't substitute types as they "behave" differently when cooked. If it says "firm tofu," the recipe means it for a reason and using silken instead will botch the dish.