>>506595
At least not entirely. Good tofu has a somewhat nutty, smooth, milky flavor. You then work that in various ways, like tofu pudding, freeze-dried tofu, fried tofu, top it with scallions and soy sauce, tofu skin (these are more flavorless and soak up flavor well, but their texture is entirely different since it's dried, thin sheets of tofu twisted together), miso-fermented tofu, etc. etc.
>>118591
And? The applications for gourmet meat are staggering. Imagine designing the perfect cut of meat for each application. 100% perfectly marbled beef for steak, etc.
Eating is for more than just staying alive.