Tofu is best when it's not pretending to be something else. Personally, I find it more like soft-cooked egg-white than cheese, so the absence of cheese-taste isn't as jarring.
That might work if I hadn't been so often surprised by finding out that little cubes of the stuff in places where one would expect cheese turned out to be tofu ... I'll try thinking about egg whites for a while before looking at the tofu the next time I eat it, and see how that changes my taste/texture expectations.
I think the reason I like it in Thai food is that there (at least in the dishes I've tried) it's neither pretending-to-be nor substituting-for something else. Another guest at a party I attended once decided to take over the host's kitchen and start cooking for everyone (despite there having been plenty of party-fare already set out ... I thing he just got smacked upside the head by the cooking muse or something); among the things he whipped up was a sort of tofu scramble which was pretty good (at the time I declared him the exception to the Thai chef rule -- IIRC he was Chinese); that was a more eggy use of tofu than I'd encountered before, which fits with what you said.
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I think the reason I like it in Thai food is that there (at least in the dishes I've tried) it's neither pretending-to-be nor substituting-for something else. Another guest at a party I attended once decided to take over the host's kitchen and start cooking for everyone (despite there having been plenty of party-fare already set out ... I thing he just got smacked upside the head by the cooking muse or something); among the things he whipped up was a sort of tofu scramble which was pretty good (at the time I declared him the exception to the Thai chef rule -- IIRC he was Chinese); that was a more eggy use of tofu than I'd encountered before, which fits with what you said.