Tofu, despite its bland appearance, should not be regarded with suspicion by cooks more familiar with meat than soy. Tofu is made from soybeans, which are boiled and separated into curds and soymilk. The curds are coagulated into firm blocks that are high in protein and, unlike meat, are cholesterol-free. Tofu can be added to a variety of dishes. It is so versatile, as demonstrated by the 125 recipes in Tofu 1-2-3, that no one would guess that it was used in some of the rich and creamy dishes in the book. In fact, the idea of the book is to make tofu easy to use so everyone can enjoy a healthy vegetarian meal or snack from time to time. The recipes simple and accessible to anyone who is unfamiliar with tofu or simply doesn't want to devote a lot of time to fussing with tricky preparations in the kitchen. The recipes range from smoothies to chocolate pies, with a variety of main dishes, soups and appetizers along the way.
You can even check out a couple of sample recipes on Abrams' website
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