STYLETHREAD -- LET'S TALK SHOP!

If you do a freeze/thaw and press it, you can crumble it pretty easily - then you can mix in some seasonings (like taco seasoning and a bit of water) and panfry it for an easy mix-in in tacos, or you could do some chili seasonings to add to chili, etc.

Another way I like it is to freeze/thaw, slice into 6 equal little rectangles, press, then slather with barbeque sauce (or whatever sauce you like, really) and broil, turn once, broil.  When you slice it up afterwards, it's got a almost chicken-like texture.  Or, you could cut the slabs larger and use them on a bun like a bbq burger.

Duh, I totally forgot another way until Vivi mentioned silken tofu!  I use soft silken tofu as a base for my spinach pesto, but it could also be used for basil pesto sauce.  It can be your thickener in any creamy sauce or soup, and obviously adds more protein and less fat than many other methods of thickening.  You can use it like ricotta for filling lasangnas or stuffed shells.  You can use it in baking in place of the fat, or in place of sour cream or yogurt ....