This document provides an overview of common meat substitutes, including tofu, seitan, and tempeh. Tofu has been used for over 2,200 years and comes in different textures, soaking up a variety of flavors. Seitan is derived from wheat and provides protein for vegetarians. Tempeh is traditionally Indonesian, made from grains and soybeans, and is denser than tofu or seitan, requiring braising before cooking.

1. An Introduction to MeatAn Introduction to Meat
SubstitutesSubstitutes

2. •When it comes to meat substitutes, many
people think that the options begin and end with
tofu. In reality, there are a large number of meat
substitutes on the market, each with its own taste
and texture. Here is a quick look at three of the
most common meat substitutes:

3. •* Tofu* Tofu—By far the most popular meat
alternative, tofu is prepared from soy and has
been used in cooking for more than 2,200 years.
Tofu soaks up a wide range of flavors and comes
in several different consistencies, from silken (for
pureeing) to extra firm (for grilling).

4. •* Seitan* Seitan—Derived from wheat, seitan provides a
considerable amount of protein for the vegetarian
diet. Similar in many ways to tofu, seitan tastes
great on everything from salads to stir-fry.

5. •* Tempeh* Tempeh—A traditional Indonesian dish
prepared from grains and soybeans, tempeh is
significantly denser than tofu or seitan. In
general, you should braise tempeh in a marinade
for about an hour before cooking it.

6. •* Tempeh* Tempeh—A traditional Indonesian dish
prepared from grains and soybeans, tempeh is
significantly denser than tofu or seitan. In
general, you should braise tempeh in a marinade
for about an hour before cooking it.