the spices and seasons are almost everything; i think that's why the indian and mexican work well because you can get multiple different meals out the same things; especially with lentils; based entirely how you prepare and season it.

with soy, however, i've learned to like it in block tofu form, uncooked (beyond how they made it) and with a one or 2 seasonings. a few drops of soy sauce and tiny jagged chunks of tofu are my favorite (aka soy with soy lol).