I don't know how much you've experimented with the tofu, but it might be worth a little--there's a lot of different textures and some people are as much texture oriented as flavor--even though I currently adore tofu, I'd rather go hungry than eat silken, for example, because i can't stand the texture. I eat firm or extra firm, and usually a local organic type which uses lemon juice as the coagulant, so it starts out faintly lemon flavored. If I need a quick protein fix these days, I marinate it with more lemon juice (which also helps pulls water out of it, so it gets even firmer), salt, pepper, and olive oil, before dumping the whole mix in a skillet and frying it up until it's chewy/firm and golden brown.

I'm making spaghetti for 20 this weekend, so I'll get to see just how much trouble this recipe is for more than one, but I can eat more than a half pound of tofu at a time. :)