Soft tofu works well in tofu scrambles, or as an egg replacer in some baking recipes. It's really good dredged in cornstarch and deep fried! You can puree soft tofu with fruit, vanilla, cocoa powder, sweeteners, flavour syrups, etc to make pudding. You can also puree it with herbs and spices, garlic, vinegar, dijon mustard, etc to make a savory veggie dip. You could do a Chinese-style tofu pudding of plain soft tofu, hot or cold, topped with a variety of fruits, syrups, sweetened coconut milk, chunks of sweetened cooked yam, or sweet sesame sauce. My favourite is a Korean tofu stew made with spicy broth, sliced onions, a poached egg, and large chunks of soft tofu.
I use silken tofu in my smoothie every day. You can blend it into anything liquid, as by itself it hasn't much flavor to interrupt the other flavors of a smoothie, shake, soup, sauces, etc.
Epinephrine's ideas are fab, and I'm going to try some of them!
The first time my husband (non-veg living in veg house) actually asked for tofu was a request to repeat a last second snack:
cube soft tofu, throw in a regular (non-wok) pan with a little olive oil or peanut oil at medium heat. Then pour in some Bragg's Liquid Aminos, rice vinegar (plain, not "seasoned"), and Mirin.
Basically, a cross between sauteing and stewing, stir occasionally and cook until nearly dry. Turn off the heat, and it'll go almost completely dry in the next minute or 2.
Eat, sprinkled with some sesame seasoning from the local Asian market...
Sorry I can't give you proportions. It's a true throw-together.
I made Alfredo sauce with Tofu the other night and it was really good.
1 package silken tofu
2 tablespoons Italian Seasonings Mix
2 garlic cloves, minced
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground pepper (or to taste)
1 teaspoon sea salt (or to taste)
milk as needed to make the sauce thinner
1/4 cup Parmesan cheese, grated
Just add all to a blender or food processor and pour over your noodles.
