we always go for extra firm. i like to marinade mine in a ginger soy sauce concoction...and then bake/grill it. Even my husband loves it this way! He can't get enough.
otherwise, toss in stirfry...simple.
you can also crumble it and make into an 'egg' salad mixture, or we've done scambled 'eggs' mexican spices.
i've seen some great dessert recipes that call for silken but haven't gone there yet