You may be familiar with the packaged, vacuum-sealed tofu found in the natural foods section of many grocery stores today. Because the texture is somewhat gelatinous, some people only use it for making puddings and pies and blending into smoothies. Others prefer it to the more chewy, textured tofu packed in water that you can buy in the refrigerated section of the market. It's firmer and can be sliced, marinated, and baked or fried. It will take on the taste of whatever spices you use or whatever it's cooked with. In my experience, this kind of tofu is best. It doesn't fall apart in stir-fries, and its texture is closer to meat for those who are new to eating soy products.

You may also like to try TVP, or textured vegetable protein, which is a soy-based, dehydrated product available in granules (a ground beef substitute) or larger chunks. TVP is also flavorless and must be marinated or flavored. It's easy to rehydrate quickly with boiling water or soup stock. However, if you throw a couple handfuls into a pot of chili, for example, it will take on the flavor of the dish.