It's quite easy to get put off tofu. The uncooked wet white oblong straight out of the pack, isn't appetising in it's unprepped state. And it's very, very bland indeed.

I frequently use curry powder to season tofu with. Dry bouillon powder also works really well if scrambling in the pan. And garlic, lots of garlic!

If scrambling you don't need to press and marinate first, but for everything else, I'd consider those two steps pretty much essential. Get the prepping right before you cook it, and you'll have a different experience with it.