Tofu has little flavor on its own. It’s best when used as a base ingredient in recipes.
It’s good for its texture, protein content and ability to accent (or add depth) to other flavors.
Personally, I have acquired a taste for well-cooked extra firm tofu but I still don’t like soft or uncooked tofu.
I should also mention that I rarely eat tofu these days because I’ve found that soy protein isolate is a much cheaper source for soy protein.