Not who you replied to originally, but since you said you welcome tips:

Learn to cook tofu. There’s different levels of firmness, and an infinite number of ways to prepare and cook it. Try them all. Not everyone’s texture preference is the same. So the way I cook it and the way you cook it can vary drastically.

I hated tofu for ages until I found a way to cook it that yielded the outcome I liked.

Once you figure out the best way to achieve the texture you’re after, you can start worrying about seasoning it. Then you’re golden.