There are products on the market that, if you weren't told, you might never know were made of soy: frozen desserts that use tofu and natural thickeners to achieve an ice-creamy texture; barbecued and smoked tofu products that can taste like cuts of meat or smoked cheeses; soy "meats" that look like slices of bologna, hot dogs or ground beef; soy slices that are flavored like cheeses, and melt like them, too; even a sprinkleable soy "Parmesan"!
Some folks are put off by tofu's taste, or rather by its lack of taste. But its blandness makes it a great backdrop for flavors imparted by herbs, spices, sauces and dressings. Long marinating helps impart flavor, and the way you slice or cube the tofu can help present as much surface area to the sauce or marinade as possible.
Other people have issues with its texture, but tofu is available in a wide range, from the custardy silken tofu to the toothy extra-firm. The softer the tofu, the smoother it will be in a purée; the firmer it is, the better it is for cutlets and sandwiches. Some recipes direct you to drain and press the tofu to get an even chewier feel. Breading and then frying or baking the tofu can also give it an appealing texture — crisp on the outside, but tender on the inside.
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