Tofu and tempeh need a spice with enough flavor to carry them. Gochugaru in a marinade, then grilled. Chinese five spice in a braise. Szechuan peppercorns in a stir-fry. Berbere on pan-fried tempeh for a deeply flavored taco filling. Chipotle citrus works well for grilled tofu: the acidity helps the marinade penetrate. These are the spices that make plant protein the main event.