You can use tofu in just about any dish. It's especially good cooked tandoor style and in South Indian curries. If you freeze it first, then defrost, it takes on a meaty texture. Soya chunks are available in many food stores. They have a texture like mutton and are ideal for slicing, baking and frying or putting in biryani.
Many recipes call for eggs because of their binding and leavening properties.
Try substituting one heaping tablespoon of soya flour or cornstarch plus two tablespoons of water for each egg in a baked product. Or try using one ounce of mashed tofu to replace each egg in recipes. Watch out for hidden animal ingredients, like gelatine, which is made from bones, hooves, skin and other animal tissues. Take plenty of vegan snacks such as veggie samosas, pakoras, cucumber, chutney and tomato sandwiches, and fruits to munch on during car trips. If you're travelling by air, airlines will provide you with a vegetarian or vegan option that puts meaty airline fare to shame.