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I'm not a big fan of Tofoo, it's a bit tough and rubbery I find! It beats Sainsbury's own brand though. That used to be decent but now it's just too floppy, like panna cotta or something .
I'm in the same boat as you. If I'm making chilli con carne or bolognese, I don't want something brilliant, I want something comforting and familiar so go for mince as well.
ltc
We pretty much use Tofoo as it’s in the local Sainos. Usually dice it without rinsing/pressing, and leave in a tub with soy, oil, Tabasco, ginger, chillies and garlic for a while. Then pick it out to fry, and hold back the marinade to add into the sauce.
In a chilli I just use vegemince, never tofu, because I want it to be like the chilli con carne I ate as a child.