I feel bad for all those who are predisposed against tofu. Some people don't like the idea of it, "I never had tofu served at home when I was a kid, so it's some kind of weird food." (My mom never cooked it AFAIK.) Or maybe some people had badly prepared tofu or tofu in an uninspired recipe. Some may think that tofu is good for you and we all know that anything that is good for you is yucky.
Or maybe some may have even had tofu and thought "this is yucky, it has no taste at all!" This group of people have accurately and exactly captured the true nature of tofu! It has almost no taste! (But that's not a bad thing.) Okay, maybe a little bit of a nutty taste...
I like to think of tofu as the vegetarian version of chicken. Chicken too has little innate taste, particularly skinless-boneless chicken breast. Chicken is popular because of its malleable mild taste that can take on practically any taste you want to infuse into it. Tofu is even more like that, you have to use tofu in a recipe that adds taste to it.
I particularly like firm tofu, place a weight on top of it for 1-2 hours to squeeze out excess moisture, then slice it and marinate it for a few hours or overnight, then bake it and serve as appetizer. My marinade varies but it's all the usual Asian ingredients: soy sauce, ginger, sesame oil, rice wine, garlic, chili paste, etc. There's a million recipes for this on the Internet.
I just recalled how I started liking baked tofu appetizers. If you have Whole Foods Market near you, visit their deli section and you'll probably find 3-4 choices of baked tofu. I bought a small amount and enjoyed it home, and was inspired to make my own. (WFM prices are really high. Good thing we can all cook the same stuff they sell when we get off our collective butts.)
So try tofu. It's the new chicken. It's healthier, it's cheaper, and you can combine it with other ingredients including meat and poultry (particularly in stir frys).