The texture is strange, it is somewhere between regular and silken tofu. Very soft - and the taste reminds me of what I remember cottage cheese to taste like. It split down the middle when I turned it out of the mould.
I baked some (that I didn't get a photo of) but I overcooked it and it was a bit yuk. When trying to decide what to do with the other half, all that kept popping into my mind was feta! I know there are a few recipes out there for tofu feta but I was too lazy to look one up so I just doused it in a bit of olive oil, white wine vinegar, oregano and salt & pepper and left it over night.
Then I made a greek salad with it. The supermarket has started doing pick and mix tomatoes and I got yellow, orange and red cherry tomatoes - they were so pretty and sooooo tasty....
I added some chunky cucumber, finely chopped red pepper, my tofu feta and shallot and a simple red wine vinagrette. Oh and lots of fresh mint. The rather unphotogenic stuff next to it was some brown rice and lentils, cooked together in veggie stock with some peas added and a bit of red wine vinegar. Ugly but tasty.