There are some really good Vegan "Cheeses" but ultimately they can replicate the taste but the texture just won't be there and they struggle to get the level of Umami of even fairly light cheeses. They're a loooong way from a passable Brie.

no more half measures walter

Ok but you can legit make good ricotta from tofu. That's the only cheese that works though

The same stuff happened with the gluten-free fad as well.

Chao cheese is made with coconut oil and tofu and it slaps. Extra firm tofu is more of a meat substitute and you can prepare it as such. A deep fried tofu cube with chili lemongrass is slappable on noodles or rice like chicken for a nice savory protein

Honestly yeah I agree with this take, cook Tofu and vegan dishes how they've usually been done instead of trying to mash them into western hamburger diets. Tofu curry is fuckin' delicious, tofu scrambles can be okay if actual spices and flavoring are used, tofu used as a cheese on a mid tier grocery store veggie burger is terrible.

You are 1000% correct. Please, I'm begging these people, to learn basic fucking food science! You can't just replace shit all willy nilly!!!

If you use extra firm tofu and fry it in coconut oil it works great for Palak paneer. Aure, it's not exactly the same as paneer, but it's great in its own right.