The Japanese do drink soy milk. And they invented tofu. But it's not so much the eating of soy that decreases their cancer rates as the nott eating of dairy.
But great thread, stop me of I ramble. Because I could. For hours

For your transition to soy, Bonsoy is a great starting point, especially for having on cereal. Caution: it is not gluten free, as it contains barley. It is a bit exxy though, so once you're loving it (we converted MummaB) move on to:

Vitasoy Soy Milky Lite. It's light *yay* and creamy, and doesn't go all yuck in your tea and coffee. Make sure you get the fresh one (in the fridge at the supie, along with all your nregular milk) as pretty much any long life soy is not as good as the fresh stuff - same as normal milk if you think about it.

If you just want to drink some to up your calcium intake, head to the long life section and get some of te So Good Bliss falvoured soy milk. I love Vanilla and Soyaccino (caffeine free) while DH loves the strawberry. I mix mine 50-50 with Soy Milky so I get the flavour but not too much sugar.

For making a white sauce, don't use soy milk. Instead, go to Woolies and in the cream cheese area, there's a product in a white container called Toffutti Better Than Cream Cheese. Dump half a container into some boiling vegie stock, stir and thicken with cornflour slurry. It's delish, especially if you use Massel ultra cubes. Also makes a beautiful creamy pasta sauce.

Tofutti Better Than Cream Cheese is also great for making dips in a hurry. Mix it with some pickle or chutney - my current faves are pumpkin chutney or lime pickle - to blow guests away

I don't use heaps of silken tofu. I just don't love it.

The firm tofu that I use is called Kingland, I think. It's organic, and comes in a clear package with yellow and orange labelling. My favourite way to cook it is baked with char siu sauce, served with stir-fried cabbage and rice. Also good if it's lightly fried then used in a curry.

Soyco make a range of flavoured tofu cutlets that are really handy to have around. Malaysian Satay is our fave, but I also love Chinese Honey Soy. They don't have to be cooked, but of course you can. Great to chuck into salads, rice paper rolls, or cooked in a stir fry. Also great to take to BBQs etc.

I've got a billion more ideas and recipes all over the shop, so post as many q's as you can think of - I'll be here!