If you freeze the tofu then thaw it, it completely changes the texture. Slice it and bake it. You can bread it lightly with Panko crumbs (may need to dredge in eggs first to make them stick) then bake, you have a great mock fish stick or chicken nugget. They won't taste like fish, obviously, but then neither do fish sticks, lol.
Another way to change the texture to make it firmer and less liquid-y, you can just press the tofu before cooking. Place it in a bowl, plate or on a flat pan to catch the liquid, then weigh it down with something heavy like a big cast iron skillet or large canned item. After a bit the liquid will be pressed out. I prefer the freezing method myself, its just easier, but try both.
Once you have baked it in slices or chunks you can use it any way you want as a meat replacement: in salad (like chicken salad) in soups and stews, spaghetti sauce, stir fry, whatever. Use it any time you would use a piece of meat. Marinating does wonders for flavoring tofu, just like any meat, use your favorite marinade, then bake roast or grill as usual. Of course, its also good in smoothies, desserts, etc as folks mentioned above.
Also, I do agree to be aware of getting "too much" soy. It's easy to do if you eat a lot of packaged foods, because soy is in everything, and i mean everything! Read some labels and see......anyway, if you want info on the studies on soy, google "soy danger". Overall, i believe all things are good in moderation, but since soy is in so much stuff it's easy to ingest a ton of it without knowing. My method for moderation is to not eat the processed/packaged foodstuff as much as possible and eat tofu whenever I want.
