Plant-Based Protein: Beyond Soy and Tofu

For years, soybeans and tofu have been the poster children of plant-based protein.

- TDG NETWORK

They became staples in vegetarian and vegan diets, offering a meat-free alternative packed with protein. But as the demand for plant-based eating grows globally, consumers are asking for more variety, better nutrition, and exciting flavors. This has opened the door to a new wave of protein-rich plants that are moving beyond the soy-and-tofu narrative.

Why Look Beyond Soy?

Soy is undoubtedly a powerhouse, but it comes with limitations. Some people are allergic to it, while others are concerned about over-processing or the environmental impact of large-scale soybean farming. There's also a need for greater culinary diversity—nobody wants the same soy chunks or tofu stir-fry every day. Exploring alternatives not only adds flavor to our diets but also helps diversify food systems and reduce dependence on one crop.

Lentils, Chickpeas, and Beans: Everyday Powerhouses