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I'm trying to perfect making homemade spaghetti and realizing that it's quite hard to have each noodle maintain it's shape and size once it starts to cook. I laid the dough out flat and cut them like fettuccine, except when they were cooked in the boiling water they looked like measly round...

I'm loving that idea. Definitely will try it. Everything is so much better homemade.

Actually, quick response..do you brown the tofu after you crush them, or as a cube straight from the packaging?

Great! Thanks for these awesome suggestions. I will definitely try this.

I am trying to perfect vegan lasagna using tofu as the cheese substitute. I've heard of adding yeast and lemon juice to make it more cheese like-any suggestions or ideas? Ideally I'd like to increase the flavor. Thoughts? Experiments? Horror stories?