I use silken tofu, for quiche, cream soups, smoothies, cream sauces, pies and "puddings."
The trick is to process it thoroughly in a blender or food processor before adding it to the other ingredients you're using. Process it longer than is required to break it down into a thick, smooth substance - the longer processing gets rid of the "beany" taste.
You just have a little bit, not an entire package? Put it into a fruit smoothie. Or melt some vegan semisweet chocolate pieces and add it to the processed tofu - you can sweeten it to your taste, and add a little vanilla extract (or a little creme de cacao or amaretto, if you're of age). If you preferr fruit, add fruit instead of chocolate. (This is also how I make my chocolate pies and creamy, unbaked fruit pies - just put the mixture into a baked pie shell, or one made of cookie crumbs. Chocolate filled oreos make a great chocolate crust. The pies set after a couple of hours in the fridge. (Use extra firm silken tofu for pies.)))
Once the package is opened, silken tofu, like any unused tofu, should be covered with water and stored in an airtight container in the fridge until used. The water needs to be changed daily.