I think tofu gets a really bad rap, from most, esp my non veg friends and co-workers. Tofu can be an amazing food, it all depends on what you do with it. I think what turns most of it, is it's texture. I've been to restaurants that serve traditional chinese restaurant style foods substituted with tofu. But they've used soft tofu, that doesn't go very well in a Sesame Tufu dish that is supposed to be a mock Sesame Chicken dish. I've also found that using a soft tofu that has not been squeezed can fall apart and cumble when cooking with it. That can be bad when that is not your intention.
Silken tofu makes great puddings, mousses, and cupcake fillings!
If you have the time, freeze the drained firm or extra firm tofu overnight. I freeze mine in a tupperware dish. Thaw it the next day. When you are ready to prepare it, cut the brick in half and squeeze as much of the water out of it as you can without crumbling it. Now you can marinate it, batter and fry, bake, saute, crumble. Freezing and draining the tofu gives it a really good firm and chewy texture! It makes amazing fajitas and mock ricotta cheese for stuffed shells or lasagna! To much water in tofu can be boring and adds no exciting texture if you use it like that all of the time.
Just suggestions, to each his own! Also, if you're interested, some tofu will state on the package that their tofu is made from non-GMO soybeans. The price seems to run in-line with those who do use lab beans