this post was submitted on 03 Dec 2023
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I think I get what you're saying, and I agree. It isn't really as simple as "just remove/replace the meat", because plant proteins simply just cook and handle differently than meat, and often time the meat is the core focus of a dish. Instead, the focus should be on recipes that are built around their ingredients. They can have a similar purpose to a traditional meat dish (I will take a black bean burger over a regular hamburger any day), but ultimately should be prepared different.
Also, in my opinion, tofu is amazing when it isn't just used as a drop-in meat replacement. It goes really great with sauces and also fries pretty well.
How do you fry tofu well? I've been following youtube videos where the cooks do a pretty good impression of having an orgasm when they taste their tofu, but mine is like deep-fried cardboard.
This is quite the point I tried to make. Yeah, at this poi t beans are the only plant protein that I get even decent. Never heard of a black bean burger, to be honest, it won't be the first recipe I'll be looking with my cooking record.
And for tofu. I know it isn't originally meat replacement, and I've seen dishes that look amazing, but I still have trust issues when it comes to tofu. Maybe I need to retry some time if I encounter it in a (proper) buffet sometime. Still, I don't trust it. I haven't been a fan of shrooms either, and they just wasn't my thing even now, when I recently tried to cook some. My SO liked the muahroom sauce though, so it wasn't just about my inability to cook them.