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The thing with tofu (according to Alton Brown, of Good Eats on the Food Network) is making sure you let some of the moisture ooze out of it before you cook it. This makes the texture of it much better. Let a brick of tofu rest on a double layer of paper towels for ten minutes before you use it, and pat it dry with another double layer of paper towels right before you use it.
Go see the nutritionist at your school to get some recommendations (probably floating around in the Health and Wellness department)- it's free, and they'll have some really good ideas about how to get a whole diet plan going that will help you gain muscle- don't want to eat protein while sacrificing vitimans or anything like that!
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Sage knows our mythic history, King Arthur's and Sir Caradoc's
She answers hard acrostics, has a pretty taste for paradox
She quotes in elegiacs all the crimes of Heliogabalus
In conics she can floor peculiarities parabolous -C'hi
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