Here are a couple of delicious and non-intimidating tofu recipes. Just be sure to buy water-packed and NOT aseptically-packaged tofu. (Which is what my best friend did, and she called me and asked acccusingly why she'd had to offer "slimy" tofu to her family!) Spring Creek is a good brand if it's available near you. I can't find it in Nashville, so I buy some really cheap, decent tofu from the local Asian grocery. Anyway...
Korean Barbecue Tofu
Cut into 1/4-inch slices 1 1/2 pounds firm tofu. Marinate at least 2 hours (overnight is best) in a mixture of: 1/2 cup soy sauce or 1/4 cup tamari and 1/4 cup Bragg's Aminos; 2 tablespoons sugar; 2 teaspoons dry mustard; 4 cloves garlic, minced fine; 2 teaspoons onion powder
Brown on both sides in 2 tablespoons oil. Garnish with chopped green onion and serve with rice. Can top with mushrooms and snow peas. Serves 6. -–adapted from _Tofu Cookery_, 1982 Edition
All-Purpose Tofu Marinade
Combine above marinade ingredients (onion powder optional) with 1/4 cup water and 1/4 cup lemon juice. Taste and adjust seasonings. Use as above or grill tofu and serve on buns. -–Amelia Kridler