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What are you? My alt account?
Also if you haven't tried it take a look at "soy meat" it's basically dried tofu and it's a popular meat substitute in Mexico. Once cooked it has the texture like ground beef, but since it's a spongey material when dry it soaks up flavor like none other. I like to cut it 50:50 with ground beef and soak it in a slightly different spice mix than the rest of the dish for things like sloppy joes and chili.
Thanks for the tip! I haven't tried soy meat yet. I usually use 50% lentils when I want to stretch ground beef