tofu has no taste, it absorbs whatever flavors it is cooked in. It is so easy to cook with, you just need to learn which type to use and when. The 'hard' brick is best when sliced, dried well, marinated and then used where 'planks' would be used - a piece of meat, chicken strips or cubed in a salad. I use the 'soft' tofu in a chocolate pie (one of my kids is vegan) and it is always the desert requested by his friends. Being soy, it is very good for you and if folks want to try to go a bit more meatless, it is an easy thing to do without feeling 'deprived'.