Yes, it is allowed. Have you tried it before? It takes a little getting used to. silken tofu comes in hard, soft and silken-which is softer then soft, but sometimes silken doesn't really mean softer then soft. It's sort of a description of the tofu. Check the label.
Tofu will adsorb the flavors of what it is cooked with, needs to simmer in some sort of flavoring for several minutes to get rid of the raw soy bean taste.
Hard is good for stir frying, it won't crumble as badly. You still need to be gentle when stiring.
Soft crumbles very easy, it's often added to soups. And silken is really soft, almost spoonable, depending on the brand. Silken tends to be added to shakes, make sauces and such with it. Check out the links below.
Drain soft silken tofu then puree with herbs and blanched garlic for a creamy salad dressing. This tofu dressing works well as a substitute for ranch-style dressing. You can also puree soft silken tofu and use it a substitute for mayonnaise or sour cream dip.
Use drained soft silken tofu as a substitute for cream cheese in cheesecake, as a base to add flavoring for a pudding, or as a sweetened topping for fruit. Puree the tofu along with sweeteners and flavorings. The soft silken tofu will be smooth and silky.
This web site has many tofu recipes:
49 years old, 5' highest weight-199lbs
. Started SBD Jan 2004, lost 47 pounds in 6 months, then slowly gained it all back.