For tofu scrambles, smoothies and desserts I use silken tofu for a thick and creamy texture. Silken tofu, also called soft, silk or Japanese-style tofu has a softer consistency than regular tofu and crumbles very easily so it’s great for a “scrambled egg” texture. It is not recommended to, and you don’t need to, press silken tofu to remove any of the liquid with which it is packed; only regular or non-silken firm tofu needs to have the liquid pressed.
Another trick that a good friend shared with me is one her husband always does with his tofu. First he freezes it for at least 48 hours, then defrost it for 2 days or so in the fridge, before using. Next, squeeze out the excess water and crumble into your recipe. Perfect every time. No need to press! After you freeze it for at least 48 hours, the texture is similar to chicken breast, red meat, or a fish filet. I have noticed that the color changes from white to more of a beige color; but the flavor does not change.