Tofu can taste like anything, depending on what you cook it with. I've eaten boring tofu cooked without anything else (the taste is, as mentioned above, impossible to describe, but that's just plain vanilla tofu), several varieties of spicy tofu (including
this, which is delicious when mixed with rice), tofu chopped up into ludicrously thin slices, rice wrapped in tofu, stinky tofu (tastes better than it sounds), and that's just the varieties of tofu I can think of off the top of my head.
As for possible
American cuisines, if tofu takes off as a major culinary dish, then it will probably be incorporated with European dishes and American crops, producing something that is (hopefully) delicious
and not as bad as bri. Unfortunately, I doubt if any of it is going to be spicy (Europeans weren't big on spicy foods).
The existence of tofu in American dishes might affect the flow of immigrants from Asia (China in particular, because the US got a lot of Chinese immigrants IOTL) during the 19th century. People in Asia would probably hear about Americans eating tofu, which might make the country all the more enticing to them. (They would be disappointed upon learning that there are no spicy dishes, with the possible exception of Tex-Mex tofu dishes, which sounds awesome. I mean, imagine spicy tofu tortillas!) This might lead to a larger population of Asian Americans in the US overall. IOTL, Chinese Americans suffered a lot from
discrimination, and I can't readily predict if the existence of tofu will lead to more or less racial prejudice against Asian Americans.
Apparently cuisine affects history more than one might think.