Hey there, Amanda. I a$ trying to get back to a more vegetable based diet too. Sadly, the only way I know how to get that golden brown skin on tofu is to deep fry it. It is true that it easily accepts the flavor of any marinade. I like to add the extra firm variety to simple broth-based soups, maybe vegetable or miso?
Have you tried seitan or tempeh? IMO, they have a nicer texture when cooked healthily, like in a stir fry.
Lynne