If you’ve never cooked tofu before, chances are you’re going to have to play with it a couple times before you find a technique you like but that’s the beauty in practicing for perfection.

Also known as the cheese of soy, tofu can be made into everything from chocolate pudding and quiche to non-dairy sour cream and “meat” The more you play with it the more creative you’ll get. What makes tofu textures and consistencies different depends on the way each is prepared; baking, frying, grilling, pureeing and even sauteing.

For tofu with more of a meaty texture, you’ll want to be sure to freeze it before working with it. Freezing tofu changes its structure and is best if you’re looking to make something more dense with a bit of chewiness. The best kind of tofu to use for this would be firm or extra firm, given it does not cave in from the poke of a finger and can hold itself together extremely well compared to its silken counterpart

Whether you’re freezing tofu to sear or simply pulling it from the fridge to throw into a soup, always remember the most important step in tofu preparation: draining it. Fail to drain tofu and you’ve failed to make it delicious – period. No one likes a crumbly wet mess of slop on their dinner plate and that is all undrained tofu will give you.

Tofu presses can easily be found on the internet and usually range from $10 to $30. If you want to save some money, my favorite method is to wrap the tofu in a dish towel and place something heavy on top – such as a stack of books – and let it sit and drain. After a few hours the tofu should be far less wet and ready for cooking.

Many restaurants around the U.S. are catching on to their meat-free customers and have started offering dishes like tofu scramble which is crumbled, seasoned tofu cooked and served similarly to that of breakfast’s scrambled eggs.

A popular establishment downtown known for its tofu scrambles – or “Vegetarian Pub Grills,” as they like to call them – is Fox & Goose Public House and Restaurant. Fox and Goose offers a variety of these eggless scrambles, from pesto or salmon to create-your-own or curry; each is served with a heaping side of country potatoes or fruit and toast.

Scrambles are probably the simplest tofu dishes to make because they don’t require much planning time and can be made in minutes with whatever you have to throw into them. Soft or regular tofu is generally used for scrambles because it absorbs flavors more easily and has a texture most similar to the traditional eggy breakfast dish many adore.

There are many types of tofu, and choosing the right kind depends on what you’re cooking, your knowledge and how much you’re willing to spend.

I’ve paid anywhere between 99 cents to five dollars per tofu block; my decision always depends on the cheapest price in the store I buy it from. Now, if you’re into eating organic or find security in purchasing better brands, you’ll be paying more but chances are you already expect that if you normally eat better brands and organic food anyway. A block of tofu can go a long way – yielding 2-6 servings – and can be an affordable, loved staple if prepared in variety.

“I like Mori-Nu lite silken (tofu) – for puddings (and) sauces – and Sprouts’ tofu for cooking. Sprouts even has some flavored ones that are good,” said Sacramento Vegan Chef Challenge Organizer Bethany Davis.

“Book of Tofu” by William Shurtleff will tell you everything there is to know about tofu, including its health benefits, how its made and many easy, delicious recipes for starters.

Mastering the art of cooking with tofu is no easy task but is doable with consistent effort and the right tools. At IowaGirlEats.com, the blogger, Kristen, shares many great tips for cooking with tofu and even has a blog entirely dedicated to tofu titled “Tofu 101: Your Guide to All Things Tofu!” which is a great first place to look for those who want to make a delicious tofu dish.

Janice Daniels can be reached on twitter @janiceemelia