yep, if you like flan or custards, these are good low calorie alternativeThe making of tofu starts with making soy milk from soybeans, then you culture it in similar ways that you do regular milk to make cheese, curds, yogurt, etc... It has less oil and fat content and typically tends to be drier and have less taste the cultured milk products but Qclabrat's example of cottage cheese is a pretty good comparison. My wife often uses it in Asian recipes, I'm not crazy about it, but I don't dislike it.
I do enjoy these tofu dessert products we buy sometimes and they are probably a good place to try tofu for the first time.
Just compare and make sure it's not made with too many preservatives.
I live near NYC so I'll go in from time to time to get the fresh versions made daily. so good
we used to make our own soy milk with the kids were babies and the doctor suggested options when help with their eczema. I'd like to learn to make tofu at home some day.