Do you use tofu or something like China Mehadrin Beefless or Chickenless?

I have used Gimme Lean before. I also use a pareve hot dog from Israel that we don't hate.

I like tofurky sausages, morningstar farms, or the other brand that makes pareve chicken strips.

Tofu.
We don't use those types of prepared dishes.

Depending on the dish to you vary from silken to firm, etc.?

Do you use seitan?

Yes, it depends on the dish. We don't use seitan but many of our ingredients are gluten free. But my wife uses that soy stuff that sort of looks like ground meat that needs to be soaked in hot water.I should probably get my wife to chime in [she registered the other day, actually]. From my perspective, soy products miraculously appear on my dinner table.

It seems that many people use coffee rich-type stuff freely when making pareve dishes- it has an oil base, not even with minimal soy (as in the Tofutti products, which I sometimes use)... Soy milk (sugar-free) seems like a good idea or even blended silken tofu in a spinach kugel or something -- I should try that next week.

I generally use extra firm tofu. When I put it into a stir fry, I usually dredge it in flour.

I have a bag each of Morningstar farms chicken and beef meal starter strips. Haven't decided yet what to do with them; luckily they're pareve, because most Morningstar stuff is OK-D.

Definitely extra firm tofu for stir fry. The silky stuff makes a nice addition to a smoothie (or so I hear).

What is her screen name?

No, if I want meat I'll eat meat....
I'm not into fake stuff...

http://www.hashkafah.com/index.php?showuser=7061

yeah. i'm a caveman.

Silken is awesome in shakes and dips (using it in kugel..novel idea, I may try it, Let us know how it goes?)

Seitan (used to use Ray's Wheat Meat in cholent a few years back. Hoping it still ha sits hechsher when I return), tempeh (use in sushi, grilled, baked), miso (soups), TVP (tacos).

I'm plugging Lightlife again. 98% of their line has kosher certification (under the OK). It's all delicious and suited to a wide variety of tastes.

Once I used silken tofu for a creamy soup recipe - it was nasty. I should have known better - judging from the ingredients list, I didn't see how it would be good, but the picture looked nice.