For chkn I shredded and baked some oyster mushrooms and baked some home-made seitan in a convection oven until it was poofy and crispy, which added a lot of flavor to the seitan (which I normally don’t love because it has that distinct flavor that is hard to mask).
I don’t find tofu has much of a flavor, and if I cook the tofu in spices and marinade for around an hour (low and slow) the flavor permeates the tofu pretty well. Same with tempeh, btw.
I don’t know how to describe it. I think it is more a taste that a flavor. There is something slighty on the back of my tongue that I dislike.
I never really understood what tempeh is. I thought it was fermented somehow but then it should be plenty flavorful. Should it be?
Tempeh is soybeans that have been cooked and then colonized by a fungus, so it’s a bit like eating a mushroom (or the mushroom’s “roots” and the substrate it was growing on), so they have predictably earthy / funky / mushroomy notes.
And yeah, I can imagine texture being an issue with tofu - does it matter whether it’s silken, firm, or extra firm?
I’m not sure I’ve ever tried silken but I don’t liké eighter firm or extra-firm. I sure tried tempeh, now that you explained to me, it sounds delicious.