I know you can freeze tofu, and in fact, it's recommended in some cases because it changes the texture. Is there anything in particular I need to know about freezing tofu? Just wrap it up well and it'll be fine? I'm the only person in my house who will eat tofu, so I know I'm going to need to freeze 3/4 of the package when I open it tomorrow.
I'm going to look for that cookbook at the library.  Sounds like there's some great ideas in it. I did notice, in looking through recipes at vegweb and fatfree.com, that a lot of them call for cooking the tofu first in a flavorful liquid, which it then absorbs, and THEN using it in recipes. I think that's where I've gone wrong in the past. Well, that, and not pressing it under a plate to drain. My past tofu attempts have been flavorless and spongy.
Thanks for the tofu "sour cream" recipe! That's going to be useful, because if I'm remembering correctly, the Tofutti sour cream sub is quite high in fat and not really recommended. Just one question - do you think something else could be substituted for the plum paste? I *think* I can get that down in Bangor, but I'm not sure.
Anyway, thanks for your help! I think you're going to get called on for help a lot around here. 
Oh yeah, and I didn't see anything in what you've mentioned that wouldn't be safe. The big thing to watch out for in vegan/vegetarian cooking (other than being sure to get plenty of soluble fiber) is the oil/fat content... otherwise, it's obviously pretty healthy on its own. Fats should be kept as low as possible, and definitely 20% or lower of your daily calorie intake. I find I feel best if I keep it around 10%. It does take a little while to sort everything out, but you'll get the hang of it. I've always loved to cook, but I actually find it MORE fun now than when I was cooking fatty meaty food.
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