Try freezing the firm or extra firm stuff, the thaw it, press it to drain it. It comes out very different as the freezing changes the texture and makes it more meat like. I grill this stuff all of the time, the dice it up with tomato, cucumber, fresh dill, mayo and a bit of italian dressing and then add to that some fine shredded lettuce and place in a nice warm flour tortilla and it makes a great sandwich or wrap or whatever you wish to call it. Marinading it before grilling is nice too. I like Myer Lemon juice, lemon zest, garlic, olive oil, black pepper and salt.
Robert
