GGG "I usually use regular soya protein"
I prefer to stay away from soy protein, unless it is specifically manufactured from soybeans, by vegans, for vegans to use, and retains its original soy oil. Unless it is labelled otherwise, soy protein is most likely a by-product of the soybean oil industry — wherin soy oil is chemically extracted from soybeans. A totally oil-less "soy cake" is left over. Soy protein is made by further chemical alteration of the totally oil-less soy cake. At first, soy oil manufacturers thought the only way they could get rid of this waste product of theirs, other than by throwing it away, was by selling it to people who figured they could use it to increase the protein content of animal feed, and force their animals to grow faster and be ready for market sooner and make them more money. Later, much to the oil manufacturers' surprise, they found that some vegetarians were, in their words, actually dumb enough to want to try and eat it themselves.
Soy oil is a part of what makes soybeans nutritious. Taking it out and replacing it with another oil, doesn't sound sensible to me. Animal flesh is very fatty and the oil is an important part of the flavor and texture of animal flesh. So "mock meats" need a certain amount of oil to taste anything at all like flesh. Therefore, to make mock meat, if oil-less soy protein is used, some other source of oil must be used. First you take all the natural oil out of the soybeans, then you take what is left over, and add some other oil to it. Sounds like a strange, time-wasting, energy-wasting endeavor to me.
Edamame, on the other hand, has all the natural oil of soybeans. Plus it has a much different texture and taste than dry soybeans which have been rehydrated. Judging by the taste, you wouldn't think they were the same seed. Edamame is something from which nothing has been removed, and to which nothing has been added. Unfortunately, unless you grow your own or find a local farmer who grows it, you won't be able to get half-way decent edamame in most places in the west. As far as I can tell, all the frozen edamame sold in the US is garbage. But it is better than industrially produced soy protein! Just stay away from the frozen edamame that comes from China. It is even worse than the edamame from Taiwan.
Making tofu involves some technology, but of the low to mid-level variety, not the advanced technology that is used for soy protein. It is basically just the cooking water from soybeans (which is also called soy milk) that has been curdled with magnesium chloride, or calcium sulfate, or industrially-produced enzymes. Then pressed to remove water.
There is a tremendous difference in flavor and texture between different brands of tofu. Most of those enzyme-curldled tofu in asceptic cartons taste way different (and I think taste awful) than traditional japanese style tofu coagulated with magnesium chloride and stored in barrels of water. Once you get it home, you put your tofu in a fresh container of water, and change the water twice a day, if you want your tofu to last more than one day in the fridge. If your water is not already chlorinated, you could even put a single tiny drop of bleach in the water.
If you can get fresh-made magnesim choloride coagulated tofu (it is available in a few US cities) you can store it for a week. A decent alternative is the extra firm tofu available in individual plastic bowls filled with water.
You can make tofu yourself from soy milk and magnesium chloride and a simple device to press out excess water - you can even just squeeze it in a cotton cloth and leave a rock on it after that. But most commercially soy milk is very dilute. They use caragheenan or other vegetable gum to give the illusion of a more concentrated milk. So if you make tofu at home you may want to grind and cook soybeans at home.
You can also use lemon or lime-juice as a coagulant. You can do this at home. You won't find lemon or lime-coagulated tofu available commercially. I suspect this produces a different, more natural-tasting tofu, that many may prefer.
But, yes, if you don't like soy milk, you aren't likely to like tofu. Magnesium chloride is bitter. I personally find magnesium-chloride coagulated tofu pleasant and palatable, and don't notice any bitterness form the magnesium chloride, but I find calcium-sulfate coagulated tofu and enzyme-coagulated tofu to be horrific. Most people don't notice the bitterness of the tiny bit of magnesium chloride that is in magnesium chloride coagulated tofu, but some people possibly may be able to taste it, and perhaps may find the taste of just that tiny bit of magnesium chloride, to be not to their liking.
Tofu will go bad very fast. If it tastes a bit sour - it is not fresh. Sour tofu is generally not considered to be harmful, but it tastes way different than tofu that hasn't started to decompose yet. Moldy bread is generally not considered to be harmful either. I'm not really fond of it.
While I kind of like the taste of small amounts of tofu, I rarely use it. I just can't eat that whole pound of tofu, before it goes bad. What I did notice is it does not really absorb flavors very well. I don't know why people say that it absorbs flavors. If you put it in a stir fry, you will notice that only about a 1/2 millimeter of the outer surface, absorbs anything. If you soak it for hours in the fridge, it absorbs little or nothing.