Meat Substitutes And The Vegetarian Lifestyle

Eating well without sensory deprivation or emotional starvation

Photo by Markus Spiske on Unsplash

Meat substitution has a long history throughout the East and West. Tofu, a popular meat analog made from soybeans, was known in China during the period of the Western Han Dynasty (6 BCE — 9 CE).

An early document written by Tao Gu (903–970) describes how extra-firm tofu was valued as an imitation meat. Meat analogs such as tofu and wheat gluten are associated with Taoist and Buddhist cuisine in China and other parts of Asia. Throughout history, meat analogs were popular during the Christian observance of Lent, when the consumption of meat from warm-blooded animals is forbidden.

Prior to the arrival of Buddhism, northern China was predominantly a meat consuming culture. The vegetarian dietary laws of Buddhism led to the development of meat analogs as a replacement for the meat-based dishes that the Chinese were no longer able to consume as Buddhists.

Meat analogs such as tofu and wheat gluten are still associated with Taoist and Buddhist cuisine throughout East Asia.

Wheat gluten