Seitan is pretty good, otherwise soy based things like tofu and tempeh can be extremely tasty. The highly processed shit is probably as bad as highly processed meat so I avoid it too.
I’ve cooked and eaten tofu that was acceptable, and tempeh that was slightly better. I’ve never had tofu that came anywhere close to plain chicken breast—just salted and fried—in terms of taste, let alone something I’d call extremely tasty.
So, I guess, question is, how do you make extremely tasty tofu? Do you have to get some tofu that is not available in Europe?
Marinades, breading, spices... even better if [broth, spices, vegetables...] are added in the mix before tofu coagulation. Some shops sell those but not very common.
Tempeh on the other hand is easier to elevate because the fungus "sip" marinades very quickly. If one day you find yourself in the way to cook some again don't be shy to give it your cooking love : paprika+garlic+thyme+oliveOil / coconut+curry+lime / pepper+cheese+cream. Tempeh is very adaptable and forgiving. Can be boiled, fried, poached (better when fresh), bbq...
In my humble experience a very good taste is achieved in ~5 min like so:
- mix 1/2 soy sauce + 1/2 neutral oil. Slice or dice the tempeh and dip or surround with sauce for >10sec
- pan for a few minutes with some oil. It can be eaten raw but it's better with a crust
