Tofu does have to be food exclusively for vegans, vegetarians and people with special priorities.
I can assure you that monivores like I are very fond of any any combination including tofu!

Here is a simple recipe that will impress your friends:
Tofu Terrine!

INGREDIENTS: For 4 servings

-Tofu (momen tofu, a bit mopre solid than kinu tofu): 300 g
-Wakame seaweed (salted preserves): 15 g
-Carrots: 30 g
-Sugar peas in their pods (or their equivalent. They are called pois gourmands in French, or kinu saya ingen in Japanese): 8
-Salt: a pinch (for boiling the veg)
-Mushrooms (white agarics): 3
-Broad beans (boiled or steamed) for decoration: 4

-Eggs: 2
-Soup stock: 2 tablespoons
-White wine: One and half tablespoons
-Salt: 1/3 teaspoon
-Pepper: to taste
-Salad oil for brushing

RECIPE:

-Break the tofu in large pieces. Boil lightly. Transfer into a large clean cloth and press as much water out as possible.

-Wash the wakame in clear cold water. Boil for a little while. Take out and press water out. Put it inside a clean cloth and press out as much water as possible.

-Chop the carrot fine. Boil a little and take water off as above.

-Take the “thread” off the sugar peas, boil in salted water. Let cool completely. Take off water and chop finely.

-Cut the mushrooms very fine (you may fry or boil them a bit if you wish to).

-Work the tofu in a suribachi (mortar and pestle) to obtain a smooth paste. Add eggs and mix with the pestle (food processing is fine, too). Add wakame seaweed, carrot, sugar peas, mushrooms, soup stock, slat and pepper, and mix.

-Coat the insides of 4 ramequins/oven cups with a very thin layer of salad oil and pour 1/4 of the mixture in each. Flatten the surface with a spatula.

-Place ramequins inside a steamer. Steam on a medium fire for 5 minutes, then 10 more minutes over a low fire.
Let cool down completely.
Wrap them in cellophane and keep in refrigerator until you serve them
Decorate with broad beans.

NOTE:

This is the basic recipe. It is open to all inds of variations!

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