You can pimp up the cashew sauce/pesto with garlic, lime juice, and chilli. It's very good with spiced and roasted cauliflower, for instance, or a pasta sauce, or even in a lasagne. It's very versatile, and you can use other nuts, like hazelnut, and spices/herbs as appropriate. I'm not a vegan, but it's my go-to for a quick sauce, spans the gamut from a quick pesto to an unashamedly inauthentic satay.
I've never made tofu taste of anything. It's just bulk.