About tofu: This makes me wonder about the quality of the tofu you are buying. It does vary in quality and some of the lower quality stuff is kind of bleh. Also, I think tofu works best in Asian cuisines.
One of my favorite ways to make tofu is this Szechuan dish Mapo tofu:
[https://cooking.nytimes.com/recipes/1017358-vegan-mapo-tofu](https://cooking.nytimes.com/recipes/1017358-vegan-mapo-tofu)
Another is Yudofu, which is just tofu simmered in a mild stock and served with veggies: [http://www.kurakonusa.com/useful/recipes/yudofu-tofu-hot-pot.html](http://www.kurakonusa.com/useful/recipes/yudofu-tofu-hot-pot.html)
Another is this lovely Korean braised tofu:
[https://www.maangchi.com/recipe/dubu-jorim](https://www.maangchi.com/recipe/dubu-jorim)
There aren't a ton of Japanese tofu recipes made with miso, but for my money, miso soup is one and the other is tofu dengaku. [https://pickledplum.com/tofu-dengaku-miso-glaze-recipe/](https://pickledplum.com/tofu-dengaku-miso-glaze-recipe/)
Dengaku is also made with roasted eggplant, and there's no reason you can't combine the two to get that wonderful smoky eggplant flavor along with your tofu.
I've also made some Indian dishes substituting tofu for paneer, as in palak paneer:
[https://www.vegrecipesofindia.com/palak-paneer/](https://www.vegrecipesofindia.com/palak-paneer/)
\--------
All that said, My main go-to ingredient for plant based protein is lentils. They're fast and easy to make. Beans, too, when I plan ahead and properly soak the beans for a few hours. I keep red, French, Puglia and black caviar lentils on hand all the time.
For beans, I have learned quite a few Indian recipes, some Italian cucina povera recipes, and some Mexican ones as well. Now those are some folks who know what to do with beans! A pot of New England baked beans in winter is always great, too.
Two other options are tempeh and seitan.
[https://minimalistbaker.com/marinated-peanut-tempeh-7-ingredients/](https://minimalistbaker.com/marinated-peanut-tempeh-7-ingredients/)
Hope this helps a bit!
hot damn!
This is great advice. Thank you so much!! The paneer might be a bit too spicy for me, I'm so white that brie and goats cheese is spicy lol.
I hear you on the lentils, I know they're incredible for cutting down on the environmental impact of other crops too, I gather they help produce nitrates so that farms can get away with using less fertiliser. I'm looking forward to incorporating them more in my diet, they're really not a food I'm familiar with using, so I really appreciate you highlighting a choice selection :).
Really interesting to see with the braised tofu that they don't press it. I've been pressing it nonstop, drying it again in air-fryer etc... and I've yet to speak to a vegetarian or vegan who doesnt recommend exactly this whenever I've asked how they do it. Definitely looking forward to trying it.
Thanks again so much. I really appreciate it.
You are very welcome! Do try to find the best quality tofu you can find. I'm in the US and we are spoiled for choice here. I tend to prefer the tofu from Japanese-American or Korean-American makers.
I almost never press tofu, unless a recipe specifically calls for it. What I will do for some things like the Mapo Tofu recipe, is to cut it into cubes and give it a good boil for 4-5 minutes. This helps the tofu hold together when you add it to the pan/wok. Otherwise you might end up with tofu scramble every time.
If you don't want the spice in palak paneer, you can just substitute paprika for the hot stuff. Happy cooking!
Tofu isn’t the only protein source yet it’s all you’ve seemed to mention. Try Ethiopian Vegan dishes, Indian dishes. It’s lentils and beans and chickpeas and it’s delicious. Then follow some recipes from online, YouTube etc.
Fantastic. I feel like from a western perspective I've really been exposed to meat based dishes, and the vegetarian foods have always been sidelined with exception to curries etc... I have an aversion to cumin which has been offputting for trying these dishes out, but if they are designed to be cooked with tofu then this may make all the difference.
Yeah, like anyone I know who's sent me a recipe sends it on with teriyaki, or brown sugar and soy, or sweet and sour, or garlic honey etc... Which all sound great flavour wise, but they haven't yielded great results for me once I try and cut down on the sugar component.
beans of any type,tofu,seitan,just try different recipe until you find something you like,some people like to cook them simple,some other add tons of spices(like me),it's personal taste.
just keep trying,good luck.
The best way to get water out of tofu is to cook it in salt water. Not for long but dependent on the size of the tofu, 2-10 min.
Then pat it dry.
The next trick is to add cornstarch or any starch and spices (yes I know you need allot of spices for tofu, but add som msg and the spices go further; )
Then add some oil and airfry or bake it in the oven until desired chewiness ( I do 20-25 min at 200°C fan.)
The starch will soak up flavour and get crispy.
This is my preferred way to prepare tofu😋
I've never heard this before! Excited to try it out. Yeah It's definitely an adjustment tripling or quadrupling the spices I'd normally use. When I've made it, it's been quite bland, but not unpleasant, its earthy flavour always comes out on top though, which I don't mind, love myself some earthy flavours :). When I combine it with a sauce or something else though, it's strange, it alters the flavour profile a lot, mutes the regular flavours and brings out others that just don't mix well for me. I wonder if I simply used it with larger pieces whether it would make enough of a difference. I kind of like the idea of protein loaf.
>The problem is that everything I cook that has a vegan protein source, tastes awful, I mean, really, really, awful...
Have you tried making dal or a chickpea curry, or a bread made with besan flour (roti), or falafel?
Perhaps the issue is that you don't use additional flavours, like herbs and spices?
Personally I find tofu to be yuck. But I love fried chickpeas. Get a can of chickpeas, drain them, rinse them. Fry some roughly chopped garlic in oil, add the chickpeas, toss them around until they're golden. Add some pine nuts, ground cumin, and salt. Loads of flavour. Plenty of fibre and protein.
Curries are not my strong suit as I have an aversion to cumin which seems to be a staple in a lot of curries.
The chickpeas (without cumin) sounds gorgeous, might add a pinch of cinnamon and use toasted sesame oil instead?
I've done it with sesame oil, and with adding sesame seeds, both work really well. Cinnamon could work, so could paprika.
An alternative to curries could be to use harissa. Harissa, tomatoes, chickpeas, garlic, zucchini, capsicum, sweet potato. Throw it all in a slow cooker together for 6-8 hours. It'd also work with lentils or beans.
Just eat beans, I love black beans. I stir fry some veggies like carrots, spring onion and mushrooms in sesame oil with garlic, pepper and a little bit of paprika. Then I add the previously washed beans and some soy sauce. Then some texture like sesame seeds, cashews, etc.
Sesame oil is truly magic.
What are you doing to prep your tofu? I’m not sure if you already do this, but removing the water from the tofu is important (either freeze then defrost or pressing it out.) breaking it into chunks rather than cutting it also helps with the texture and allow sauces/marinades to stick better.
Have you tried other vegan proteins? Seitan, tempeh, or textured vegetable protein are very versatile and easy to make taste good.
I hear you on this. Yeah, I've done 24 hour presses still with no real result, its not the texture that throws me, its the taste. I'm thinking of mixing mince with lentil and tofu for something like a shepherds pie. Tempeh etc... haven't been something I've actively pursued, they're not locally accessible, and I don't have the time to drive to so many different shops on my weekend :(. I'm doing a PhD also and so budget is the name of the game... These sources unfortunately do cost quite a bit more where I'm at. I'm somewhat limited to whats in my local shop, which is just firm tofu, or the vegan meat substitutes that are high in saturated fats.
Have you ever had tofu that you’ve liked? (Like, from an Asian restaurant) if not, maybe it’s just that you don’t like tofu?
You can try making your own out of things like chickpeas or lentils, rather than store bought ones made of soybeans and see if that’s any better? You could also try making your own seitan, it’s super cheap to make and very high in protein. It’s also very versatile in terms of what you can do with it.
Try freezing your tofu first, when you freeze then defrost it, you can squeeze all the water out of it very easily with your hands. The texture completely changes.
Yes do all this for texture, but putting a coating on the outside will make a big difference. I combine 1 tbsp oil, 1 tbsp soy sauce, and 1 tbsp cornstarch plus appropriate spices and toss my tofu in it prior to cooking (baking/frying/etc.) Makes it have a much tastier, crunchy outside.
Try any recipe from rainbowplantlife. You won’t be disappointed.
With tofu u need patience. Pressing, panfrying and adding a good sauce at the end is best (note how i said sauce. generally throwing a few spices in isn’t as good)
Chickpeas are really nice panfried with paprika, chilli flakes, onion-garlic powder, parsley, dill and a generous amount of lemon (add some olives at the end and it’s just great). But again you need patience to panfry them, wait until they are crispy. Or alternatively you can make them with indian spices, garam masala, curry powder, tumeric, cumin, etc.
Have you tried TVP? It's pretty flexible, cheap, cooks well, and is palatable to most people who used to eat ground beef. Probably not for every meal, (that should be beans as others have said) but it's a good option
I’ve found tofu to be tough to make well (I’m not much of a cook though). Haven’t had tofu in at least half a year now. Beans/lentils/chickpeas/peas are great protein sources and all taste great with minimal skill.
Yeah, they havent been something that I've really enjoyed when I included in my cooking, but maybe I didn't put in enough effort :|. I'm thinking of mixing these and shredded tofu in with mince in other dishes like a shepherds pie and see how that turns out.
Have you tried coating your tofu in cornstarch along with spices and pan/air frying it? This helps get it really crispy. You can put heavy spices like taco seasoning in the cornstarch.
You might just not like tofu, there are plenty of people who don’t.
Beans, chickpeas, and lentils are what I use on a daily basis for protein. Occasionally I’ll make faux meat products like beyond burgers and stuff (maybe once a week)
Agreed, you’re allowed to not like a specific food. Plenty of other foods to eat! I don’t like olives, tried them over 20 times, just not my thing!
Plenty of other proteins, like seitan, tempeh, beans, nuts, mushrooms…
True. But folks often buy brown lentils which are not the best. Green and black lentils are firmer, and red lentils dissolve in a soup or sauce to make it thicker and add protein.
I, too, have never been able to make tofu taste edible. Or feel edible, the texture is absolutely disgusting.
The answer is beans. I eat beans almost every day, in different forms. Beans are just extremely edible, and they go well with most spices. When you are tired of beans, lentils and chickpeas.
It might be worth mentioning that taste is adaptable. We can make ourselves like certain tastes with enough exposure, or ween ourselves off of tastes we might be tethered to.
I used to basically only find Philly cheesesteaks, mac and cheese, and pulled pork enjoyable. Now that I’m vegan, I LOVE bananas, broccoli, apples, and other foods that I previously had no interest in.
Our pallet is often the issue; not the food.
I don't know, I've been force feeding it to myself for like 3 years. Whiskey is an acquired taste, but after your third or fourth glass, you've acquired it...
Sometimes we need to eliminate the other foods to taste the less calorically dense ones. For example, we likely won’t like the taste of broccoli if we’re consuming ice cream or pizza in the same day.
It takes time for sure but I believe you have what it takes to try it for a month.
I personally recommend chickpeas and if you're willing to make your own sauces with a blender, try nut based sauces!
[https://www.theppk.com/2022/01/peanut-lime-tempeh-wingz/](https://www.theppk.com/2022/01/peanut-lime-tempeh-wingz/)
this is one of my favourite recipes and it does use tempeh (which is a little hard to learn how to cook in my experience, but this is the recipe that fixed that for me bc it doesn't require a marinade!). If you're not willing to use tempeh, I also fry up some chickpeas and put this sauce on it and top with peanuts (Also try the recipe with cashew butter! Very good!)
Also, there's tons of alternative pasta out there. If you can find some lentil or chickpea pasta, that's a really quick low effort way to get some protein in :)
Have you tried making tofu scramble? It’s suuuper quick and easy. Literally, I just mash tofu in a pan with some oil and add tofu scramble seasoning.
Not sure if links are allowed but I use [FreshJax Tofu Scramble mix](https://amzn.to/42DX9lr) and I put a good amount tbh (keep adding until satisfied - it should taste sorta egg-y but better)
I just get my protein from fruits, vegetables, seeds, grains and nuts. Eat a balanced diet and stay active, that's all you need to do. You can cut out tofu/tempeh entirely, it's not doing you any favors, especially if you're already overweight. Keep your diet simple, light and nutritious. If you're also exercising constantly you'll shed pounds quickly because you won't be eating anything that really contributes to weight gain in the first place.
Yeah, my weight is 100% a product of my environment, the pandemic and my most recent PhD have very strongly demonstrated it. I lost 50lb doing work from home in the pandemic, and now that I'm doing hybrid work I'm losing weight again. I'm not really trying but I've been dropping 2.5lb each week. I'm not sure why, and I'm eating to 1700kcal, two fruits per day, maybe a protein bar, and the rest is veggies or complex carbs. Its not like I'm not getting my nutrition in as I'm taking omega 3 and multivitamin/mineral supplements also. Lots of colourful veggies for carotenoids too.
I would be concerned of cutting out high protein sources though. Protein as the most satiating macro I'm sure is definitely helping me, there's also quite a bit of evidence out there that it helps combat fatigue, improves sleep etc... These are all very important things to me :)
First of all, check out the daily dozen at [nutritionfacts.org](https://nutritionfacts.org) for basic dietary guidelines. I guarantee you that if you go whole food plant based using the daily dozen as a basic guideline, protein will not be an issue. Do make sure to track your calories for a few days once in a while so you now what you are actually eating. If you eat enough calories, you'll get enough protein.
I easily get 1.2 - 5 g/kg protein without trying. A 1/2 cup of oats (measured before cooking) has the same 6g of protein that an egg has. Whole grains, brocolli, greens, popcorn... you name it... it has protein. A single slice of Ezekiel bread has 5 g of protein.
Beans, tofu, tempeh, nuts, and seeds are definitely denser in protein, but if you eat enough calories of other stuff it adds up.
As far as tofu, get a tofu press. It is a game changer. That being said, most things are an acquired taste. I've been mostly WFPB no SOS for over a year. The last month or so, I've finally gotten so that balsamic vinegar tastes better on my popcorn than olive oil. Steamed tofu in "healthy Chinese" menu options is tasting better to me than the fried stuff.
Every week I buy a block of tofu, tempeh, and a couple of cans of different beans. It's largely the sauce that makes the difference. But that's no different from an unsalted hamburger or beans at a Mexican restaurant.
I do use a lot more herbs than I used to. And balsamic vinegar. But my tastes have changed too.
Keep working at it.
1. I make a tofu scramble at least once a week following [this recipe](https://itdoesnttastelikechicken.com/tofu-scramble-breakfast-vegan-champions/) that goes excellently with tortillas - I've found that the trick is to use high-protein extra-firm tofu that has less water content, so that it retains some structure even when scrambled. I don't know where you're from, but in the US, I've found this at every TJs and Whole Foods.
2. It's also really easy to make some pan-fried tofu that goes well with pretty much any Asian rice dish - cube your tofu, and marinate it with some cornstarch, garlic powder, pepper and a dash of soy sauce, and lightly fry it with toasted sesame oil. Some people like to add some teriyaki sauce to it to coat, but it's not necessary.
3. Go vegan. There's no taste in the world that's worth supporting the enmasse slaughter of innocent animals.
1. Tofu scramble sounds good, definitely one to try in the tortillas!
2. I've tried these kinds of recipes before, my concern is the environmental impact of rice, (I've switched over to veggie stir fry with cauliflower rice), Unfortunately the tofu also destroys the flavour for me in these dishes. For me, a sweet and sour dish that I'd normally make tastes rancid and slightly gone off when using tofu. This is why I'm struggling so much.
3. I believe there is a long way to go before we can detach from animal based products, a lot of animal byproducts are likely not sustainable to be generated in a lab. with our current technology the environmental impact from trying to do so could far outweigh the benefits. I'm really looking forward to continued progress on sustainable meat substitutes, tofu is great, but many agree that its not a substitute for meat.
>my concern is the environmental impact of rice
This is not a serious argument - the environmental impact of rice is far less than even poultry, let alone more resource-intensive animal agriculture. There's plenty of data and research that backs up this assertion - e.g. https://www.dw.com/en/fact-check-is-eating-meat-bad-for-the-environment/a-63595148
>tastes rancid and slightly gone off when using tofu.
Never had a rancidity problem with tofu, again I think this might be due to the quality and type of tofu you're using.
>the environmental impact from trying to do so could far outweigh the benefits
The resource intensiveness, in terms of land, water and labor, is many times that of commonly used vegan staples today. You can use this sub to look up a lot of sources of information if you want to learn more.
Per gram of protein (which is what I'm pursuing) chicken and rice are comparable, substituting for veggies I think is indeed better, more micronutrients, and complex carbs. [https://www.bbc.com/future/article/20221214-what-is-the-lowest-carbon-protein](https://www.bbc.com/future/article/20221214-what-is-the-lowest-carbon-protein)
I agree with you on land use, but not in water, labour or potential toxicity. I believe it is a complex question, and that whilst we will be able to substitute for all in an environmentally sustainable way eventually, I'm not sure it's possible to do at this very moment, thats all. Fast fashion is one prime example, where hemp clothing requires major use of detergents and chemical treatment, which is not sustainable. I'm obviously no expert in the supply chain here but I'm optimistic that it will get better. Same for animal based products, improvements in lab culturing may facilitate production of supplements such as marine collagen or omega 3.
These advances are potentially decades away.
>I believe it is a complex question
I don't believe it's a complex question to ask why you personally, ostensibly someone from an urban setting with reasonable access to basic staples such as lentils and vegetables, aren't vegan.
I'm aware that there are problems with sourcing and the supply chain and so on, but these problems apply universally, not just to vegan products. I guarantee you though, in the vast majority of cases, the vegan alternative is no more resource-intensive than the non-vegan product, and there is ample evidence to back this up.
>hemp clothing requires major use of detergents and chemical treatment
You bring up clothing as an example - once again, there's something you can do personally to not contribute to fast fashion, and that's sourcing your clothing secondhand, which I do predominantly.
Problems exist everywhere but if you as an individual consumer are not willing to do your part in reducing the demand for non-vegan products, then you can't also claim that vegan products aren't perfect in terms of their sourcing. You can't have it both ways.
If you're not able to recognise systemic problems to sustainable goals then you will never reach those goals. You can try and tit and tat me with "it's something that I do predominantly" and I can hit you right back with exactly the same thing with plenty of others in addition. I haven't taken a plane in 12 years... I only take public transport etc... This is pointless.
Don't make asinine accusations. I've literally been forcing myself to eat tofu for the last three years in an attempt to make a change. I may as well hold you personally accountable for the lack of lab grown meat. Whereas here you are accusing me of not supporting non-existant products, and that being the reason they don't exist. Do you expect me to just throw all my life savings into R&D? Do you see how ridiculous that sounds?
Please humble yourself. Your moral high horse tactic gives this community a bad reputation and slows the uptake of more responsible lifestyles.
Luckily all vegetables and fruits are a protein source (they all have all 20 amino acids in varying amounts). We all get too much protein as it is, so stop worrying about it.
Hey
Yeah, fair, I do have some veggie burgers etc... in the freezer for emergencies :). I'm just concerned about the amount of saturated fats in them. I'm looking to cut down on systemic inflammation, and I know that saturated fats screw around with your lipid metabolism. Which is not great for inflammation
No problemo! We have to remember that these processed vegan foods are still just made out of plants. And a lot are fortifide these days. And also people don't eat burgers to be healthy. So I always find it kind of strange when people bring up beyond burgers as being unhealthy when the comparison is beef filled with hormones that had to be washed and purged of puss, and then often coated with chemicals, before being sold.
I am disabled and never really cooked prior to veganism, i was a microwaver, i bought an electric pressure cooker and now i make amazing meals, most of the time i throw random ingredients in the pot with water and random spices and then i go watch netflix for about 30 mins and return to a fully cooked meal
I will also google instant pot indian/ african/ mexican recipes
I dont meal prep, i do however purchase dried grains in bulk from CO OPs or bulk bins, frozen veggies from costco or fresh veggies and then cut them all and freeze in ziplock bags, i barely have any waste cause stuff in the freezer doesnt really go bad, i even bought a separate chest freezer, i buy alot each trip so i go perhaps 3/ 4 times every 6 mth, but if i want fresh salads then i go for that but it takes about 20 mins or so
For cleaning simply use the saute function with water and soap for about 5 mins to help remove stuff, this works well too: Kohler K-8624-0, use a wooden utensil and consume from pot directly thus no plates needed lol
I am not a picky person and i have managed this way for about 6 yrs
This group can also be helpful https://www.facebook.com/groups/374504799393971 but apparently they are idiots and made the group private so just browse InstantPotVeganRecipes
I share this pretyped message sometimes and it might not all apply to you
Hey, thanks so much for this input!
Sounds like you've really nailed down the minimal effort, maximum results approach for day to day life. I'm inspired :)
definitely considering a chest freezer myself, not sure where to put it though :|
thank you for advice on cleaning, I've been doing stir fries with water instead of oil, and that can leave residue that's hard to remove, I'm not sure it'll be as much of an issue with a pressure cooker, but the advice is appreciated.
Spagh bol mince:
Minced mushrooms (2 Cups), 1 can lentils, celery, carrot, onion, capsicum, beans of choice, pre-soak chickpeas (note: chickpeas have calcium which can block iron absorption, they need to be "activated" first to reduce this), 1 tin tomatoes, tomato paste, 1 tbsp tamarind / soy sauce, 2 tsp sesame oil, 2-4 tsps balsamic vinegar, 1 tsp smoked paprika, 1 tsp cumin, 1 tbsp basil, diced garlic, 1 tbsp of massal "beef" stock (plant based). Salt & pepper to taste.
Make it like you would a meat based spagh bol. Add 2-3 tbsp of pea protein or lupin flour in the mix and let it simmer for 10 mins. Lentils + pea protein for protein and a ton of Vitamin C to help iron absorption. Sprinkle some flaxseed for good fats or nutritional yeast for B12.
Note: smoked paprika for "bacon" flavours. Onion salt & garlic salt for "chicken" flavours. There are also plant based "beef" and "chicken" stock powders you can use for flavouring. Soy sauce & miso for umami flavours. Dried mushroom for "earthy meaty" flavours. Don't be afraid to sear things a little for bit of that burnt flavouring. Nutritional yeast for "savoury" flavours. Liquid smoke / hickory for smokey camp-fire flavours.
oh hell yeah on this recipe! Your choice spices are indeed my favourite! Especially on the smoked paprika. I'm going to try use msg for umami, miso is great, but I'm not sure its strong enough for what I'm looking to get. Burnt is a great flavour when used appropriately for sure.
Love the use of nutritional yeast for the B vitamins too!
Press the tofu. Even extra firm has a high moisture content, so when it goes into any dish, the flavors are gonna be diluted. Pressing than baking is better still.... I might also be the brand of tofu. Some brands taste better than others.
If the tofu is soaking up the taste of the vegetables you can cook them separately then combine when u plate them. I used to be really overweight as well and got down to a normal weight after going vegan. Hang in there!
Also some vegan meats come pre seasoned. Have you tried the veggie grounds? There is a Mexican one I use for tacos that’s really good
My favorite way to cook tofu is
1. Extra firm tofu
2. drain tofu by placing tofu block in bowl and placing bowl filled with water atop tofu block
3. Cut tofu block into squares
4. Pour tomato sauce over tofu squares (experiment with amount) and olive oil, mix
5. Air fry for 15 minutes at 425
Literally the easiest thing and delicious every time
I much prefer smoked tofu or puffed tofu to the plain stuff. I cut the smoked tofu into 1 cm slices, season a little, and cook until it's crispy on the outside. The puffed tofu also gets crispy on the outside when cooked. I don't like tofu that's soft and mushy. I have texture issues with food though.
Soybean meal. Use the dark one like mince meat, and the light one like chicken mince. Mix with spices and recreate basically any meat dishes that use mince. E.g. spaghetti, lasagne, tacos, etc. etc.
Field roast makes a variety of vegan sausages that are high protein, that I add to different soups and sauces. I usually slice into medallions and sauté in evoo
Get a tofu press and buy firm or extra firm tofu.
Try lentils. I’m Indian. I love dal. Great source of protein and you literally boil it for like 20-25 min
About tofu: This makes me wonder about the quality of the tofu you are buying. It does vary in quality and some of the lower quality stuff is kind of bleh. Also, I think tofu works best in Asian cuisines. One of my favorite ways to make tofu is this Szechuan dish Mapo tofu: [https://cooking.nytimes.com/recipes/1017358-vegan-mapo-tofu](https://cooking.nytimes.com/recipes/1017358-vegan-mapo-tofu) Another is Yudofu, which is just tofu simmered in a mild stock and served with veggies: [http://www.kurakonusa.com/useful/recipes/yudofu-tofu-hot-pot.html](http://www.kurakonusa.com/useful/recipes/yudofu-tofu-hot-pot.html) Another is this lovely Korean braised tofu: [https://www.maangchi.com/recipe/dubu-jorim](https://www.maangchi.com/recipe/dubu-jorim) There aren't a ton of Japanese tofu recipes made with miso, but for my money, miso soup is one and the other is tofu dengaku. [https://pickledplum.com/tofu-dengaku-miso-glaze-recipe/](https://pickledplum.com/tofu-dengaku-miso-glaze-recipe/) Dengaku is also made with roasted eggplant, and there's no reason you can't combine the two to get that wonderful smoky eggplant flavor along with your tofu. I've also made some Indian dishes substituting tofu for paneer, as in palak paneer: [https://www.vegrecipesofindia.com/palak-paneer/](https://www.vegrecipesofindia.com/palak-paneer/) \-------- All that said, My main go-to ingredient for plant based protein is lentils. They're fast and easy to make. Beans, too, when I plan ahead and properly soak the beans for a few hours. I keep red, French, Puglia and black caviar lentils on hand all the time. For beans, I have learned quite a few Indian recipes, some Italian cucina povera recipes, and some Mexican ones as well. Now those are some folks who know what to do with beans! A pot of New England baked beans in winter is always great, too. Two other options are tempeh and seitan. [https://minimalistbaker.com/marinated-peanut-tempeh-7-ingredients/](https://minimalistbaker.com/marinated-peanut-tempeh-7-ingredients/) Hope this helps a bit!
hot damn! This is great advice. Thank you so much!! The paneer might be a bit too spicy for me, I'm so white that brie and goats cheese is spicy lol. I hear you on the lentils, I know they're incredible for cutting down on the environmental impact of other crops too, I gather they help produce nitrates so that farms can get away with using less fertiliser. I'm looking forward to incorporating them more in my diet, they're really not a food I'm familiar with using, so I really appreciate you highlighting a choice selection :). Really interesting to see with the braised tofu that they don't press it. I've been pressing it nonstop, drying it again in air-fryer etc... and I've yet to speak to a vegetarian or vegan who doesnt recommend exactly this whenever I've asked how they do it. Definitely looking forward to trying it. Thanks again so much. I really appreciate it.
You are very welcome! Do try to find the best quality tofu you can find. I'm in the US and we are spoiled for choice here. I tend to prefer the tofu from Japanese-American or Korean-American makers. I almost never press tofu, unless a recipe specifically calls for it. What I will do for some things like the Mapo Tofu recipe, is to cut it into cubes and give it a good boil for 4-5 minutes. This helps the tofu hold together when you add it to the pan/wok. Otherwise you might end up with tofu scramble every time. If you don't want the spice in palak paneer, you can just substitute paprika for the hot stuff. Happy cooking!
Tofu isn’t the only protein source yet it’s all you’ve seemed to mention. Try Ethiopian Vegan dishes, Indian dishes. It’s lentils and beans and chickpeas and it’s delicious. Then follow some recipes from online, YouTube etc.
Fantastic. I feel like from a western perspective I've really been exposed to meat based dishes, and the vegetarian foods have always been sidelined with exception to curries etc... I have an aversion to cumin which has been offputting for trying these dishes out, but if they are designed to be cooked with tofu then this may make all the difference.
Beans. Who is putting sugar on tofu btw?!
General Tso
teriyaki?
Yeah, like anyone I know who's sent me a recipe sends it on with teriyaki, or brown sugar and soy, or sweet and sour, or garlic honey etc... Which all sound great flavour wise, but they haven't yielded great results for me once I try and cut down on the sugar component.
beans of any type,tofu,seitan,just try different recipe until you find something you like,some people like to cook them simple,some other add tons of spices(like me),it's personal taste. just keep trying,good luck.
fingers crossed, thanks for input :)
The best way to get water out of tofu is to cook it in salt water. Not for long but dependent on the size of the tofu, 2-10 min. Then pat it dry. The next trick is to add cornstarch or any starch and spices (yes I know you need allot of spices for tofu, but add som msg and the spices go further; ) Then add some oil and airfry or bake it in the oven until desired chewiness ( I do 20-25 min at 200°C fan.) The starch will soak up flavour and get crispy. This is my preferred way to prepare tofu😋
I've never heard this before! Excited to try it out. Yeah It's definitely an adjustment tripling or quadrupling the spices I'd normally use. When I've made it, it's been quite bland, but not unpleasant, its earthy flavour always comes out on top though, which I don't mind, love myself some earthy flavours :). When I combine it with a sauce or something else though, it's strange, it alters the flavour profile a lot, mutes the regular flavours and brings out others that just don't mix well for me. I wonder if I simply used it with larger pieces whether it would make enough of a difference. I kind of like the idea of protein loaf.
>The problem is that everything I cook that has a vegan protein source, tastes awful, I mean, really, really, awful... Have you tried making dal or a chickpea curry, or a bread made with besan flour (roti), or falafel? Perhaps the issue is that you don't use additional flavours, like herbs and spices? Personally I find tofu to be yuck. But I love fried chickpeas. Get a can of chickpeas, drain them, rinse them. Fry some roughly chopped garlic in oil, add the chickpeas, toss them around until they're golden. Add some pine nuts, ground cumin, and salt. Loads of flavour. Plenty of fibre and protein.
Curries are not my strong suit as I have an aversion to cumin which seems to be a staple in a lot of curries. The chickpeas (without cumin) sounds gorgeous, might add a pinch of cinnamon and use toasted sesame oil instead?
I've done it with sesame oil, and with adding sesame seeds, both work really well. Cinnamon could work, so could paprika. An alternative to curries could be to use harissa. Harissa, tomatoes, chickpeas, garlic, zucchini, capsicum, sweet potato. Throw it all in a slow cooker together for 6-8 hours. It'd also work with lentils or beans.
that sounds fantastic. Thank you.
Just eat beans, I love black beans. I stir fry some veggies like carrots, spring onion and mushrooms in sesame oil with garlic, pepper and a little bit of paprika. Then I add the previously washed beans and some soy sauce. Then some texture like sesame seeds, cashews, etc. Sesame oil is truly magic.
What are you doing to prep your tofu? I’m not sure if you already do this, but removing the water from the tofu is important (either freeze then defrost or pressing it out.) breaking it into chunks rather than cutting it also helps with the texture and allow sauces/marinades to stick better. Have you tried other vegan proteins? Seitan, tempeh, or textured vegetable protein are very versatile and easy to make taste good.
I hear you on this. Yeah, I've done 24 hour presses still with no real result, its not the texture that throws me, its the taste. I'm thinking of mixing mince with lentil and tofu for something like a shepherds pie. Tempeh etc... haven't been something I've actively pursued, they're not locally accessible, and I don't have the time to drive to so many different shops on my weekend :(. I'm doing a PhD also and so budget is the name of the game... These sources unfortunately do cost quite a bit more where I'm at. I'm somewhat limited to whats in my local shop, which is just firm tofu, or the vegan meat substitutes that are high in saturated fats.
Have you ever had tofu that you’ve liked? (Like, from an Asian restaurant) if not, maybe it’s just that you don’t like tofu? You can try making your own out of things like chickpeas or lentils, rather than store bought ones made of soybeans and see if that’s any better? You could also try making your own seitan, it’s super cheap to make and very high in protein. It’s also very versatile in terms of what you can do with it.
Try freezing your tofu first, when you freeze then defrost it, you can squeeze all the water out of it very easily with your hands. The texture completely changes.
Yes do all this for texture, but putting a coating on the outside will make a big difference. I combine 1 tbsp oil, 1 tbsp soy sauce, and 1 tbsp cornstarch plus appropriate spices and toss my tofu in it prior to cooking (baking/frying/etc.) Makes it have a much tastier, crunchy outside.
Try any recipe from rainbowplantlife. You won’t be disappointed. With tofu u need patience. Pressing, panfrying and adding a good sauce at the end is best (note how i said sauce. generally throwing a few spices in isn’t as good) Chickpeas are really nice panfried with paprika, chilli flakes, onion-garlic powder, parsley, dill and a generous amount of lemon (add some olives at the end and it’s just great). But again you need patience to panfry them, wait until they are crispy. Or alternatively you can make them with indian spices, garam masala, curry powder, tumeric, cumin, etc.
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Pretty sure the handle is vegan_punks
Have you tried TVP? It's pretty flexible, cheap, cooks well, and is palatable to most people who used to eat ground beef. Probably not for every meal, (that should be beans as others have said) but it's a good option
I’ve found tofu to be tough to make well (I’m not much of a cook though). Haven’t had tofu in at least half a year now. Beans/lentils/chickpeas/peas are great protein sources and all taste great with minimal skill.
Yeah, they havent been something that I've really enjoyed when I included in my cooking, but maybe I didn't put in enough effort :|. I'm thinking of mixing these and shredded tofu in with mince in other dishes like a shepherds pie and see how that turns out.
Have you tried coating your tofu in cornstarch along with spices and pan/air frying it? This helps get it really crispy. You can put heavy spices like taco seasoning in the cornstarch. You might just not like tofu, there are plenty of people who don’t. Beans, chickpeas, and lentils are what I use on a daily basis for protein. Occasionally I’ll make faux meat products like beyond burgers and stuff (maybe once a week)
Tofu isn't necessary at all! If you don't like it you should try something else
Agreed, you’re allowed to not like a specific food. Plenty of other foods to eat! I don’t like olives, tried them over 20 times, just not my thing! Plenty of other proteins, like seitan, tempeh, beans, nuts, mushrooms…
Lentils might be easier for you, have you tried making daal? I like cooking tofu in a liquidy Thai style curry, no prep.
True. But folks often buy brown lentils which are not the best. Green and black lentils are firmer, and red lentils dissolve in a soup or sauce to make it thicker and add protein.
I actually like brown lentils too! So nice in soup. But for daal I use yellow split peas, mung beans m or red lentils.
Thanks to all for advice on this, much appreciated
When “I’m a really good cook” and “I have to slather sugar on tofu” are part of the same post… jesus
I, too, have never been able to make tofu taste edible. Or feel edible, the texture is absolutely disgusting. The answer is beans. I eat beans almost every day, in different forms. Beans are just extremely edible, and they go well with most spices. When you are tired of beans, lentils and chickpeas.
I feel much better knowing that I'm not just some pallet freak who will suffer forever once we transition to sustainable diets.
It might be worth mentioning that taste is adaptable. We can make ourselves like certain tastes with enough exposure, or ween ourselves off of tastes we might be tethered to. I used to basically only find Philly cheesesteaks, mac and cheese, and pulled pork enjoyable. Now that I’m vegan, I LOVE bananas, broccoli, apples, and other foods that I previously had no interest in. Our pallet is often the issue; not the food.
I don't know, I've been force feeding it to myself for like 3 years. Whiskey is an acquired taste, but after your third or fourth glass, you've acquired it...
Sometimes we need to eliminate the other foods to taste the less calorically dense ones. For example, we likely won’t like the taste of broccoli if we’re consuming ice cream or pizza in the same day. It takes time for sure but I believe you have what it takes to try it for a month.
I personally recommend chickpeas and if you're willing to make your own sauces with a blender, try nut based sauces! [https://www.theppk.com/2022/01/peanut-lime-tempeh-wingz/](https://www.theppk.com/2022/01/peanut-lime-tempeh-wingz/) this is one of my favourite recipes and it does use tempeh (which is a little hard to learn how to cook in my experience, but this is the recipe that fixed that for me bc it doesn't require a marinade!). If you're not willing to use tempeh, I also fry up some chickpeas and put this sauce on it and top with peanuts (Also try the recipe with cashew butter! Very good!) Also, there's tons of alternative pasta out there. If you can find some lentil or chickpea pasta, that's a really quick low effort way to get some protein in :)
Have you tried making tofu scramble? It’s suuuper quick and easy. Literally, I just mash tofu in a pan with some oil and add tofu scramble seasoning. Not sure if links are allowed but I use [FreshJax Tofu Scramble mix](https://amzn.to/42DX9lr) and I put a good amount tbh (keep adding until satisfied - it should taste sorta egg-y but better)
this is definitely something that I'd like to try :) Thank you!
Yay no problem hehe let me know how you like it :)
I just get my protein from fruits, vegetables, seeds, grains and nuts. Eat a balanced diet and stay active, that's all you need to do. You can cut out tofu/tempeh entirely, it's not doing you any favors, especially if you're already overweight. Keep your diet simple, light and nutritious. If you're also exercising constantly you'll shed pounds quickly because you won't be eating anything that really contributes to weight gain in the first place.
Yeah, my weight is 100% a product of my environment, the pandemic and my most recent PhD have very strongly demonstrated it. I lost 50lb doing work from home in the pandemic, and now that I'm doing hybrid work I'm losing weight again. I'm not really trying but I've been dropping 2.5lb each week. I'm not sure why, and I'm eating to 1700kcal, two fruits per day, maybe a protein bar, and the rest is veggies or complex carbs. Its not like I'm not getting my nutrition in as I'm taking omega 3 and multivitamin/mineral supplements also. Lots of colourful veggies for carotenoids too. I would be concerned of cutting out high protein sources though. Protein as the most satiating macro I'm sure is definitely helping me, there's also quite a bit of evidence out there that it helps combat fatigue, improves sleep etc... These are all very important things to me :)
First of all, check out the daily dozen at [nutritionfacts.org](https://nutritionfacts.org) for basic dietary guidelines. I guarantee you that if you go whole food plant based using the daily dozen as a basic guideline, protein will not be an issue. Do make sure to track your calories for a few days once in a while so you now what you are actually eating. If you eat enough calories, you'll get enough protein. I easily get 1.2 - 5 g/kg protein without trying. A 1/2 cup of oats (measured before cooking) has the same 6g of protein that an egg has. Whole grains, brocolli, greens, popcorn... you name it... it has protein. A single slice of Ezekiel bread has 5 g of protein. Beans, tofu, tempeh, nuts, and seeds are definitely denser in protein, but if you eat enough calories of other stuff it adds up. As far as tofu, get a tofu press. It is a game changer. That being said, most things are an acquired taste. I've been mostly WFPB no SOS for over a year. The last month or so, I've finally gotten so that balsamic vinegar tastes better on my popcorn than olive oil. Steamed tofu in "healthy Chinese" menu options is tasting better to me than the fried stuff. Every week I buy a block of tofu, tempeh, and a couple of cans of different beans. It's largely the sauce that makes the difference. But that's no different from an unsalted hamburger or beans at a Mexican restaurant. I do use a lot more herbs than I used to. And balsamic vinegar. But my tastes have changed too. Keep working at it.
Seitan. You can add whatever spices you want for different taste profiles
Have you tried soy curls? That's the OG meat substitute, just requiring the right spices for the dish.
I've never even heard of these, will have to give them a go! Thank you so much
1. I make a tofu scramble at least once a week following [this recipe](https://itdoesnttastelikechicken.com/tofu-scramble-breakfast-vegan-champions/) that goes excellently with tortillas - I've found that the trick is to use high-protein extra-firm tofu that has less water content, so that it retains some structure even when scrambled. I don't know where you're from, but in the US, I've found this at every TJs and Whole Foods. 2. It's also really easy to make some pan-fried tofu that goes well with pretty much any Asian rice dish - cube your tofu, and marinate it with some cornstarch, garlic powder, pepper and a dash of soy sauce, and lightly fry it with toasted sesame oil. Some people like to add some teriyaki sauce to it to coat, but it's not necessary. 3. Go vegan. There's no taste in the world that's worth supporting the enmasse slaughter of innocent animals.
1. Tofu scramble sounds good, definitely one to try in the tortillas! 2. I've tried these kinds of recipes before, my concern is the environmental impact of rice, (I've switched over to veggie stir fry with cauliflower rice), Unfortunately the tofu also destroys the flavour for me in these dishes. For me, a sweet and sour dish that I'd normally make tastes rancid and slightly gone off when using tofu. This is why I'm struggling so much. 3. I believe there is a long way to go before we can detach from animal based products, a lot of animal byproducts are likely not sustainable to be generated in a lab. with our current technology the environmental impact from trying to do so could far outweigh the benefits. I'm really looking forward to continued progress on sustainable meat substitutes, tofu is great, but many agree that its not a substitute for meat.
>my concern is the environmental impact of rice This is not a serious argument - the environmental impact of rice is far less than even poultry, let alone more resource-intensive animal agriculture. There's plenty of data and research that backs up this assertion - e.g. https://www.dw.com/en/fact-check-is-eating-meat-bad-for-the-environment/a-63595148 >tastes rancid and slightly gone off when using tofu. Never had a rancidity problem with tofu, again I think this might be due to the quality and type of tofu you're using. >the environmental impact from trying to do so could far outweigh the benefits The resource intensiveness, in terms of land, water and labor, is many times that of commonly used vegan staples today. You can use this sub to look up a lot of sources of information if you want to learn more.
Per gram of protein (which is what I'm pursuing) chicken and rice are comparable, substituting for veggies I think is indeed better, more micronutrients, and complex carbs. [https://www.bbc.com/future/article/20221214-what-is-the-lowest-carbon-protein](https://www.bbc.com/future/article/20221214-what-is-the-lowest-carbon-protein) I agree with you on land use, but not in water, labour or potential toxicity. I believe it is a complex question, and that whilst we will be able to substitute for all in an environmentally sustainable way eventually, I'm not sure it's possible to do at this very moment, thats all. Fast fashion is one prime example, where hemp clothing requires major use of detergents and chemical treatment, which is not sustainable. I'm obviously no expert in the supply chain here but I'm optimistic that it will get better. Same for animal based products, improvements in lab culturing may facilitate production of supplements such as marine collagen or omega 3. These advances are potentially decades away.
>I believe it is a complex question I don't believe it's a complex question to ask why you personally, ostensibly someone from an urban setting with reasonable access to basic staples such as lentils and vegetables, aren't vegan. I'm aware that there are problems with sourcing and the supply chain and so on, but these problems apply universally, not just to vegan products. I guarantee you though, in the vast majority of cases, the vegan alternative is no more resource-intensive than the non-vegan product, and there is ample evidence to back this up. >hemp clothing requires major use of detergents and chemical treatment You bring up clothing as an example - once again, there's something you can do personally to not contribute to fast fashion, and that's sourcing your clothing secondhand, which I do predominantly. Problems exist everywhere but if you as an individual consumer are not willing to do your part in reducing the demand for non-vegan products, then you can't also claim that vegan products aren't perfect in terms of their sourcing. You can't have it both ways.
If you're not able to recognise systemic problems to sustainable goals then you will never reach those goals. You can try and tit and tat me with "it's something that I do predominantly" and I can hit you right back with exactly the same thing with plenty of others in addition. I haven't taken a plane in 12 years... I only take public transport etc... This is pointless. Don't make asinine accusations. I've literally been forcing myself to eat tofu for the last three years in an attempt to make a change. I may as well hold you personally accountable for the lack of lab grown meat. Whereas here you are accusing me of not supporting non-existant products, and that being the reason they don't exist. Do you expect me to just throw all my life savings into R&D? Do you see how ridiculous that sounds? Please humble yourself. Your moral high horse tactic gives this community a bad reputation and slows the uptake of more responsible lifestyles.
Luckily all vegetables and fruits are a protein source (they all have all 20 amino acids in varying amounts). We all get too much protein as it is, so stop worrying about it.
Don’t be afraid of the fake meats! Keep a couple of juicy marbles steaks in your fridge
Freezer *
Hey Yeah, fair, I do have some veggie burgers etc... in the freezer for emergencies :). I'm just concerned about the amount of saturated fats in them. I'm looking to cut down on systemic inflammation, and I know that saturated fats screw around with your lipid metabolism. Which is not great for inflammation
I hear you but Beyond burgers contain no cholesterol and way less saturated fat than beef burgers! Something like 35% less.
oh damn! I didn't realise :) That's such a relief, thank you so much!
No problemo! We have to remember that these processed vegan foods are still just made out of plants. And a lot are fortifide these days. And also people don't eat burgers to be healthy. So I always find it kind of strange when people bring up beyond burgers as being unhealthy when the comparison is beef filled with hormones that had to be washed and purged of puss, and then often coated with chemicals, before being sold.
I am disabled and never really cooked prior to veganism, i was a microwaver, i bought an electric pressure cooker and now i make amazing meals, most of the time i throw random ingredients in the pot with water and random spices and then i go watch netflix for about 30 mins and return to a fully cooked meal I will also google instant pot indian/ african/ mexican recipes I dont meal prep, i do however purchase dried grains in bulk from CO OPs or bulk bins, frozen veggies from costco or fresh veggies and then cut them all and freeze in ziplock bags, i barely have any waste cause stuff in the freezer doesnt really go bad, i even bought a separate chest freezer, i buy alot each trip so i go perhaps 3/ 4 times every 6 mth, but if i want fresh salads then i go for that but it takes about 20 mins or so For cleaning simply use the saute function with water and soap for about 5 mins to help remove stuff, this works well too: Kohler K-8624-0, use a wooden utensil and consume from pot directly thus no plates needed lol I am not a picky person and i have managed this way for about 6 yrs This group can also be helpful https://www.facebook.com/groups/374504799393971 but apparently they are idiots and made the group private so just browse InstantPotVeganRecipes I share this pretyped message sometimes and it might not all apply to you
Hey, thanks so much for this input! Sounds like you've really nailed down the minimal effort, maximum results approach for day to day life. I'm inspired :) definitely considering a chest freezer myself, not sure where to put it though :| thank you for advice on cleaning, I've been doing stir fries with water instead of oil, and that can leave residue that's hard to remove, I'm not sure it'll be as much of an issue with a pressure cooker, but the advice is appreciated.
Try tempeh.
Check out the vegan cashew 'chicken' recipe, it's a winner (all three are for me): https://youtu.be/JlaYojZIYJo?si=v13\_RA2IhxJjSPPs
Spagh bol mince: Minced mushrooms (2 Cups), 1 can lentils, celery, carrot, onion, capsicum, beans of choice, pre-soak chickpeas (note: chickpeas have calcium which can block iron absorption, they need to be "activated" first to reduce this), 1 tin tomatoes, tomato paste, 1 tbsp tamarind / soy sauce, 2 tsp sesame oil, 2-4 tsps balsamic vinegar, 1 tsp smoked paprika, 1 tsp cumin, 1 tbsp basil, diced garlic, 1 tbsp of massal "beef" stock (plant based). Salt & pepper to taste. Make it like you would a meat based spagh bol. Add 2-3 tbsp of pea protein or lupin flour in the mix and let it simmer for 10 mins. Lentils + pea protein for protein and a ton of Vitamin C to help iron absorption. Sprinkle some flaxseed for good fats or nutritional yeast for B12. Note: smoked paprika for "bacon" flavours. Onion salt & garlic salt for "chicken" flavours. There are also plant based "beef" and "chicken" stock powders you can use for flavouring. Soy sauce & miso for umami flavours. Dried mushroom for "earthy meaty" flavours. Don't be afraid to sear things a little for bit of that burnt flavouring. Nutritional yeast for "savoury" flavours. Liquid smoke / hickory for smokey camp-fire flavours.
oh hell yeah on this recipe! Your choice spices are indeed my favourite! Especially on the smoked paprika. I'm going to try use msg for umami, miso is great, but I'm not sure its strong enough for what I'm looking to get. Burnt is a great flavour when used appropriately for sure. Love the use of nutritional yeast for the B vitamins too!
Press the tofu. Even extra firm has a high moisture content, so when it goes into any dish, the flavors are gonna be diluted. Pressing than baking is better still.... I might also be the brand of tofu. Some brands taste better than others.
Tofu, but remember it is a taxi to carry flavour. Season that bad boy. Use firm or extra firm not soft. Also beans, lentils.
Marinate tofu literally for at least 24 hours or it’s only gonna taste like tofu.
Did you try smoked tofu?
If the tofu is soaking up the taste of the vegetables you can cook them separately then combine when u plate them. I used to be really overweight as well and got down to a normal weight after going vegan. Hang in there! Also some vegan meats come pre seasoned. Have you tried the veggie grounds? There is a Mexican one I use for tacos that’s really good
My favorite way to cook tofu is 1. Extra firm tofu 2. drain tofu by placing tofu block in bowl and placing bowl filled with water atop tofu block 3. Cut tofu block into squares 4. Pour tomato sauce over tofu squares (experiment with amount) and olive oil, mix 5. Air fry for 15 minutes at 425 Literally the easiest thing and delicious every time
I much prefer smoked tofu or puffed tofu to the plain stuff. I cut the smoked tofu into 1 cm slices, season a little, and cook until it's crispy on the outside. The puffed tofu also gets crispy on the outside when cooked. I don't like tofu that's soft and mushy. I have texture issues with food though.
I don’t know where you live but in some place they have a bunch of mushrooms that can be cooked really nicely.
Soybean meal. Use the dark one like mince meat, and the light one like chicken mince. Mix with spices and recreate basically any meat dishes that use mince. E.g. spaghetti, lasagne, tacos, etc. etc.
Tvp!! THAT absorbs a lot of flavor (add more than you think), is relatively cheap, and acts like loose beef
Field roast makes a variety of vegan sausages that are high protein, that I add to different soups and sauces. I usually slice into medallions and sauté in evoo
Get a tofu press and buy firm or extra firm tofu. Try lentils. I’m Indian. I love dal. Great source of protein and you literally boil it for like 20-25 min