Where’s the beef?

Tofu
Tofu isn’t really a meat equivalent because it in no way resembles meat in taste or texture. But it is widely used instead of meat in dishes such as stir-fries, and deserves a mention for its nutritional value – it’s high in protein and is a good source of calcium, iron and vitamins B1, B2 and B3.

Tofu, sometimes called soya cheese, is actually soya bean curd made from coagulated soya milk, which has been pressed. Its texture depends on how much liquid has been removed. You can buy it chilled as silken tofu, which is creamy and soft and often used in dips, sauces and sweet recipes or as a firmer tofu which comes plain, smoked or marinated. The firmer tofu can be diced or chopped and fried, added to casseroles and salad recipes. It is perhaps best added to stir-fries. If possible, marinate cubes of tofu first before adding to your wok.

GoodBite
A new kid on the block, GoodBite is about hit our supermarket shelves any day. Already on the market in Holland, GoodBite is made from pea and wheat protein, and the makers claim it has a firm bite and a structure resembling that of chicken. In fact, when you buy it as an ingredient, the pieces are naturally shaped to enhance the resemblance to meat. It’s low in fat at around 3%, contains around 25% protein and is as rich in iron and vitamin B as meat. It’s also suitable for vegans.

Like some of the other meat ‘equivalents’, GoodBite doesn’t have much flavour, and is best used in recipes, treated as you would any other meat. You’ll find it chilled and in frozen form, as chicken or beef pieces, or added to ready meals.