Different types for different applications. Soft can be good in soups (say, Korean or Japanese), and silken can be blended up and used in desserts, like a ‘chiffon’ type pie.

Sounds like you don’t even know about other types, like fried tofu! So good. It really depends on your application which type of tofu you should be using. And some people just don’t like certain textures, which is fine. But you can find tofu in all kinds of textures.