This is the brand I usually use, but any soft tofu will do. 1/4 cup of blended tofu is equal to one egg. I usually wizz it around in the food processor and then add the other wet ingredients, pulse a bit to mix it up and that's it. You could also use a blender I'm sure.
I've taken some recipes that I've had for years that call for eggs and replace them with tofu and have never had a problem. In fact, I find that cakes are moister (is that even a word??) more moist(?) than baking with eggs.