I've only used it when preparing the recipe below, which I found somewhere on the web about 8 years ago (I forget where). It's actually pretty good, if a bit time-consuming:
Veggie "Tuna" Salad
1 lb. firm tofu, frozen and thawed (see note below)
1 celery stalk, diced
1 Tbsp. minced red onion
1/2 cup mayonnaise
2 Tbsp. tamari
1 Tbsp. lemon juice
1/2 tsp. kelp powder (see note below)
Squeeze the excess moisture out of the thawed tofu and crumble it into all pieces. Combine with the celery and onion.
Stir together the mayonnaise, tamari, lemon juice and kelp powder in a bowl. Add the mayonnaise mixture to the tofu and vegetables and mix well.
Makes 6 servings.
(1) Freezing tofu gives it a chewy texture--great when using it as a meat substitute. Here's how: First, drain the tofu and press out the excess water, then seal it in a plastic freezer bag. Freeze for at least 24 hours. Frozen tofu can be thawed quickly by pouring hot water over it. (Be sure to press out excess water before using the tofu in your recipe.)
(2) Kelp powder, made from dried kelp (a sea vegetable), gives food a slightly "fishy" flavor. Look for it in health food stores. (We buy tiny amounts at a time from the bulk bins.)