What are the best vegan proteins, and how should I use them?
Rachel, Sheffield, England, UK
Protein remains the part of the plant-based diet that non-vegans seem most sceptical about, despite many good sources : pulses, quinoa, chia seeds, nuts, tempeh, and even some veg, such as broccoli and sprouts.
For Max La Manna, the author of You Can Cook This!, tofu is king: “There are all sorts of varieties, which cover everything from breakfast to pudding.” Firm tofu is “probably the easiest to work with”, says chef Alexis Gauthier, making it a good starting point. At his London restaurant 123V, Gauthier finely chops it “to create a ‘crab meat’ texture for maki rolls”. Richard Makin, AKA the School Night Vegan, marinates shaved tofu in dark soy sauce and spices,…
