Most people dislike tofu because it has no texture or taste; I love it for that reason. You can adapt the tofu to any flavor or texture. I use it instead of cream, cheese or mayonnaise. As for the texture, I either puree or broil to get different texture. I found that freezing the tofu changes it texture and then, after broiling it firms up so it can be use like cheese slices for sandwich or cubes over salad.12 ounce firm silken tofu2 clove garlic4 tablespoons olive oil2 tablespoons ketchup1/4 teaspoon thyme1/8 teaspoon freshly grind ginger-Freeze the tofu for 24 hours.-Remove from the freezer and allow the tofu to thaw for 4 hours. Take the tofu to the sink, open the box and drain the water.-Gently slice the tofu into 1/2 inch thick slice and place on kitchen towel. Place another kitchen towel on top and press gently.-In a bowl, mix the garlic with olive oil, the ketchup, the thyme, and the ginger. Mix well. Gently dip each slice of the tofu in this marinade, and then place on cookie sheet.-Broil the tofu for 5 minutes or until the tofu is golden brown. Remove, cool and serve over mixed baby green for great salad.