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I believe you are wrong. It's all personal preference and if you didn't grow up eating it regularly then you're probably not going to enjoy it as a substitute long term.
I like it and use it in a variety of things. I'm also aware enough to know that I like and prefer other things more. Typically meat but sometimes mushroom, depending on the dish.
Same way I like chicken, beef, pork, and other meats. I have preferences and preferring one over any other doesn't mean I'm making the others wrong.
Absolutely not, it could be a personal quirk. I have literally over a hundred recipes for zucchini, and I’ve won multiple awards for one of my zucchini dishes. Zucchini is always going to be meh at best for me, because it’s a personal preference. Maybe tofu is like that for you, but it’s not true for everyone.
I tried tofu for the first time as a teenager and didn’t eat it regularly until my 20s. It’s now in several of my favorite things to eat. However, it can be finicky, and I don’t always like how others prepare it. I’m obviously also not representative of every person, but it’s not an impossible thing to learn to like or even rare for adult vegetarians/vegans to develop a serious taste for.
Na. I grew up eating the standard American diet and have been vegan for nearly 3 years now. I eat a ton of tofu. It took a few tries to get it right but after that, I love the stuff. I've come to understand that I like seasoning/taste, not necessarily meat/animal products itself.
Agreed, I've tried and tried with tofu, and I'm a good cook. It's definitely an acquired taste and texture.
It's like saying "Well the French eat snails so everyone should". Yeah they eat them absolutely slathered in butter and garlic for a reason
Well yeah, you should also add fat and spices to tofu. You wouldn’t eat just plain cooked noodles, but that’s not because they’re bad.
Edit: Also, if you want to like it, can I ask what kind you got? Texture is key and there’s lots of different consistencies. I tend to like the two extremes: silken tofu and smoked tofu. The silken makes sauces so incredibly creamy, but you have to spice it carefully. The smoked tofu brand I’ve been into lately, on the other hand, is so dense, it works well as a tougher protein cut and holds up well to stewing. I basically only need to salt it.
You might not like it as much as you like other things, it’s still a matter of preference. It just can be enjoyable for most people. I don’t always use it like a meat, and I think that makes a difference.