I recently tried a no bake chocolate cake which used tofu to give it its consistency. It would have been great if it didn't have that slight tofu taste.
What could I uses as a substitute for the tofu to avoid the tofu taste but keep the consistency similar?
The recipe I used:
Melted together and mixed until smooth then set to cool.
This almost sounds like someone converted a classic mousse recipe to use tofu instead of dairy. My suggestion is to simply use any dairy with a consistency similar to your soft tofu, in the same ratio as the tofu. You can use cream cheese, if you are accustomed to the combination with chocolate. If you aren't, you might be unpleasantly surprised - in that case, take a less salty cheese, for example tvorog or ricotta. Fermented products will also work instead of cheese - you can use skyr or drained yogurt, maybe even creme fraiche.
Did you try avocado? It is often used for no bake vegan chocolate cakes, although I personally never tried it.
Otherwise to hide the tofu taste you could add more flavour like vanilla extract, coffee, chestnut cream... I often put vanilla soy yoghourt in my cakes, it gives a great taste and texture (in baked cakes).
