I'm an omnivore who happens to love vegetables.

I have "Vegetarian Cooking for Everyone" by Deborah Madison, and it's a pretty reliable one to have.

Is salt an issue for you at all?

Like a few others have mentioned, I'm not a fan of trying to get soy to masquerade as something else. Other cultures have been using soy in their cuisine for centuries without trying to market it as a meat substitute.

One of my favorite things to do with silken tofu is to just put it on a plate, and slice it into cubes, but leave the whole block intact. Then sprinkle some chopped scallions, and bonito flakes if I have them. Drizzle soy sauce (the really good thick stuff) and sesame oil. Makes a nice appetizer.

You can also add a few cubes of silken tofu to miso soup, to change things up a bit.

Soy yogurt is also not bad. I was skeptical, then a co-worker brought some in to go with some berries. Quite tasty.