— Lisa Akbari

So the ones that I like to recommend to people, and, uh, you'll never see me buy or eat an zottz or fake meat kind of a thing because if you read the labels, um, there's more sodium and oil in them than there might be in its, uh, animal counterpart. So I recommend tofu and, um, I recommend Tempe. And I have to say that the Rouxbe recipe for roasting tofu is, in my opinion, the best recipe ever. And I don't mind sharing with you that before I became, um, a Rouxbe student, I never ate tofu because I just, it always had like this strange consistency to it. But the Rouxbe recipe follow the directions, marinate it, well roast it well, and you will end up having the most delicious dip. So, tofu, same with the Tempe recipe. Quinoa, A lot of people seem to forget that quinoa is a seed and that it contains all nine essential amino acids and is a very good source of protein, certain nuts and some seeds. So those would be my recommendations. I would not use, um, the baked tofus that are seasoned with all kinds of things because they end up having a lot more fat and sodium in them. So that's just something to, uh, look at. There are some really great, um, tofu recipes. Uh, the quinoa confetti recipe is a delicious recipe in the, uh, salad or grain in the grains unit, so you might want to look at that.