There’s a glass-half-empty/glass-half-full way of looking at tofu. The former is that it’s too bland to be interesting. The latter is that it’s a versatile backdrop for powerful flavours.
Consider this: have you ever heard somebody say they find fresh mozzarella too bland and boring for a Caprese salad? On the contrary, it’s celebrated as the soothing counterpoint to acidic tomatoes, grassy olive oil, peppery basil. There are lots of other possibilities, too, including balsamic vinegar and crushed red pepper flakes.
