I have recently entered the magical world of silken tofu. I had used extra firm tofu a couple different ways, in tofu scrambles and to make smoky tofu bacon. But this stuff is smooth, slightly salty, creamy, and versatile as hell. It's great in dips (combine the first six ingredients to make a spread not unlike sour cream or mayonnaise) and I want to try it to make something like cheesecake eventually. By itself, it's slightly like fresh mozzarella... very mild in flavour but mixes super-well with whatever you want to throw in with it. So go nuts! Here's a recipe to get you started:
6 oz silken tofu
1/4 cup olive oil
1 clove garlic, minced
1 tbsp lemon juice
2 tsp mustard (dijon would probably be best)
dash sea salt
1/3 cup chickpeas (I usually use canned because it's quicker but dried then cooked is generally better), rinsed & drained
1/3 cup (roughly) finely chopped celery
dash black pepper
1 tbsp dried onion flakes
dash red chili pepper flakes
Mix and mash this all this together until the tofu is all broken up and the mixture is quite smooth except for the chickpeas sticking out and you'll wind up with a mixture not unlike egg salad. I put it on a sandwich with raw kale leaves and sundried tomatoes (always a nice mixture I find... the potent sweetness of the tomatoes takes some of the bite out of the slightly bitter kale) and fried it up in a pan. So delicious. And best of all: pretty fast and easy to whip up.
So have no fear! Try out some silken tofu today in a sandwich, in a dip with some crackers, in a dessert--you name it! You won't regret it!