I love lentils, because of all dried beans you can cook them quickly without worrying about an overnight soak. Recently, though, I found dried beans at my not-quite-local farmer's market. I know the provenance and origin of these dried beans, and I have found that they are much tastier than the ones that have been sitting for who-knows-how long in some dusty warehouse somewhere.
Thus far I have tried pinto, hutterite, and black beans. They also had black and white cow beans; purple beans of some sort, adzuki beans, and on and on. Somewhat more expensive than the bagged dried beans in the grocery, but worth it for the difference in taste and the confidence that they are harvested close by. Not a perfect substitute for tofu in recipes, but a great source of protein.
I would think that cottage cheese might substitute for liquified tofu? It also has good protein. Finally, there are some mycoprotein (a fungus amongus!
) meat substitutes out there that you might try - Quorn is the name brand.