Subscribe to Food News, our free email newsletter, and receive fantastic tips, recipes, and information. A great way to convince yourself that you don't mind tofu is to make my Chocolate Silk Pie, or the Mushroom Chili, which uses TVP, textured vegetable protein. It's made from defatted soy flour. And it can, when used correctly, have a nice, chewy quality that works very well in chili or pasta sauce because it resembles ground meat, and it has very little flavor of its own. Two things that soy seems to have a tremendous affinity for are tomatoes and lemons.
Lemons tend to take away the flat, beany flavor that some people object to in tofu.
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