for a day or more, then thaw it out, you can pull it outta the package and squeeze all the water out of it. You can then rip it up, and treat it like "meat" for stuffing, tamales, or whatever you're making. You wanna soak it in some soy sauce to give it a little bit of flavor, and make sure that whatever you're putting it in has lots of flavor too. It's great that way in spring rolls and potstickers too.
To scramble it, I usually just cut it up into about 1/2 inch to 1/4 inch pieces, saute some garlic, onion, veggies up in coconut oil, and then add the tofu to that mixture, and season it with spices/herbs, salt and pepper.
I used to eat a lot of tofu and drink tons of soy milk, but we've stopped lately, because I've been reading some really creepy things about it.
"You can cut all the flowers but you cannot keep spring from coming." Pablo Neruda

try mixing it with other foods for him. Anything he likes (banana is good.) It's too soft to do a lot with, but will keep. He might like it later.

i crush cheerios to powder and roll the tofu blocks in it, then vincent doesn't blech out on the texture.

The whole problem with the world is that fools and fanatics are always so certain of themselves, but wiser people so full of doubts.
Bertrand Russell
read at your own risk

my fave thing for silken tofu...add 1/2 block of your tofu to a blender with fruit, ice and a little juice. mmmm