Tofu, Field Roast, or Soyrizo? Questions for POC in HWLs

Three slices of tofu on a round black plate with various colored bell peppers in the background.

I’m a vegetarian, so I’m always on the hunt (pun intended) for plant-based protein sources. I use tofu when I want to really taste the ingredients of a marinade or allow the other flavors to shine, since tofu does a great job of carrying whatever else is around it. When I use Soyrizo (a vegetarian chorizo), I know that everything else in the dish will bow to its intense flavor. But, when I want to create a balanced flavor profile, I use Field Roast because it carries its own flavor while allowing the rest of the ingredients to gently follow and be amplified in turn.