I'm sitting here eating my veggie soup, with tofu, of course. Stir fried cabbage, zucchini, kale in a spicy mushroom broth. We cut the tofu into small squares, stir fried it separately, drizzled a little tamrai and added it to the soup.

One of DH's favorite soups to make is a tomato peanut butter curry. That one gets the cubes of tofu tossed in at the end. No browning for them.

Some recipes scream for the fried taste; others want it softer. Note: if you don't want to stir fry it....spray a little cooking oil on it and broil it in the oven.

Oh, and for a crumbly recipe, freeze it and then thaw it out. The freezing changes its texture and it crumbles better.