I use tofu in some dishes, always the extra firm kind (unless I'm pureeing a soup, then I use silken soft) but I find if you want a sturdy texture, tempeh is the way to go. It stands up to cooking a lot better, you can crumble it, it takes on the flavors of the spices/sauces but also has a taste of it's own. You can get it in several different flavors if you want to use it for sandwiches. I use it anywhere one would use chicken or beef - burritos, chili, stir-fry, etc.