Silken tofu has the smoothest texture after blending.

I prefer extra firm tofu for quiches and burgers, for its lower water content.

Any kind will work in a bisque that you take a stick blender to. If you wanted to make cream of potato soup with tofu, it's best to blend the tofu separately, since too much blending makes potatoes gummy.

That's all I've got. I'm glad you're recovered enough to be thinking about this stuff, anyway ... good luck.