Seemed like the balance of tofu to other ingredients and moisture was off. Too dry to create a nice smooth compact dough.
Flavour needs some work, ended up tasting too much like tofu, needs something to add some umami to it. More mushroom (king for texture?) more miso, more something else?
I've had gluten based meat substitutes from Chinese Buddhist cooking that we as far more successful.
On the plus side the "skin" worked pretty well. I think there is potential here, it's just not yet realized with the recipe as it stands. It's neither here nor there and just not good as it is
