I'm having trouble figuring out a good way to eat tofu during my puree stage. It's on my list for puree and soft food stages both, but how do I prepare it and staying within puree boundaries? What could I try? Please help!

Hmm, soft (silken) tofu is usually considered a mushy. You can puree it, it's usually used as a stand-in for sour cream or mayo or something when blended (it tastes NOTHING like them). If you can have it non-pureed, it's great in some hot & sour soup or egg drop soup (which actually has good protein, too). You can marinate it, it will take on the flavor of whatever you soak it in (it has no to "earthy" flavor on its own), and then heat it in a skillet but soft tofu is going to essentially fall apart if you do anything with it. Texture-wise, it's not firm at all. Think soy jello.

I think the kind I got is semi firm? It wasn't the most firmest one but it wasn't the soft.

This search on Google can help: tofu recipes ("low fat" OR "low calorie" OR healthful)

Also, you can puree tofu in the blender along with some splenda or equal + Water or milk + fruit or Protein powder - even green leafy vegetables, such as spinach!. Puree it on the highest speed (I have a VitaMix). Add a few ice cubes and puree them as well. You have a smoothee. You essentially turn tofu into a liquid. This pureeing technique works with firm, medium, soft and silken textures of tofu. I do find that different brands of tofu have different flavors. My own personal favorite brand is Mori Nu. You can order cases of Mori Nu online. But other people might find other brands to be better. Tofu always has helped me lose weight in the past. I hope that this information is helpful.