Yeah - silken and firm are not too much alike.. silken should have pretty much the texture of a firm custard and firm is generally more crumbly - if you were to mash it up it would probaby end up looking more like crumbled sausage or scrambled eggs. Silken on the other hand you can put in a blender and make it completely smooth. My favorite is choclolate tofu pie - so easy - so yummy - not so guilty

put in a blender 1 block of silken tofu
1/3 cup of liquid (I've used at different times hazelnut milk, soy milk and espresso)
1 bag of chocolate chips, melted
1 tbs of honey if you need a little more sweetness

blend until smooth, pour into a graham cracker crust, chill and eat