Tofu question

[Guest guest]

I'm new the vegetarian lifestyle, my family isn't there yet. I still cook

chicken for the family most nights. I've found that I can replace a chicken

breast with tofu for myself rather easily by reserving marinades, and

cooking my foods in a smaller dish in the oven or on a separate pan on the

stove, not too much extra effort that way. My question: the texture or

mouth feel of the tofu is what I'm having a problem with, it reminds me of

egg whites cooked firm and I detest eggs. What firmness should I be using

or should I be doing something that I'm not doing to get something that has

a better mouth feel?

 

 

 

Marie