Tofu recipes

I just got done cleaning out my fridge. Which, needless to say, wasn't pretty. I revisited most of our dinners from yesterday to January. (Some of those January dinners were unrecognizable...)But I did reclaim some much needed tupperware.
This year we are trying to eat more new foods, foods that are in season, and more tofu. By "we" I mean "me" since everyone else would be happy with hot dogs. And by "everyone else" I mostly mean Paris. So far, we've had turnips--blech; raddicho--not a fan; creme freche--can't get enough; salt pork--very good in split pea soup and refried beans; and escarole--pretty good.
I like tofu better than any of the soy products we've tried so far, and Apollo and Athena will even eat it with me--"I like this chicken", Apollo says--which is saying a lot, since he doesn't like most other forms of protein.
My sisters, some of whom eat way more soy than I do--soy milk, soy crumbles, etc.--have asked me how to make it palatable. I have found two ways I like tofu:
1) disguise it so you don't know it's in there. And by disguise, I don't mean substitute it for cream cheese in Spinach and Artichoke Dip because, guess what, tofu doesn't taste anything like cream cheese. Or cottage cheese in lasagna. (Both of which I tried to do, and failed miserably). Just add it to things that are already creamy. Try Lemon-Meringue Surprise Pie or Chocolate Mousse.

2) embrace it. Get extra-firm, water-packed tofu; cut the block in 4-6 slices and lay them out on the counter on top of several paper towels. Put more paper-towels on top and even place a heavy plate or skillet on top and leave it for like 20 min. Several recipes tell you do this technique, and I do it regardless of whether the recipe says to or not: if you end up marinating it, it will take in more marinade, and if you fry it up it will develop a lovely little brown crust.
Try Ma Po Tofu, which has meat mixed in with tofu and a spicy sauce (I really recommend going with the brown rice, since it's nuttiness complements tofu better than white).

Buddah's Delight with Tofu and Broccoli marinates the tofu before putting in a stir-fry with tons of vegetables. It's not the greatest recipe ever, but I swear it cured my head cold.

Zesty Tofu Wraps with Olive Tapenade was the first recipe I ever tried with tofu and it's still one of my favorite.

Tonight we are trying hearts of palm. I'm not even sure what it is. Is it the inside of a palm tree? We'll let you know how it is....