There's a wide and fascinating world of meat alternatives these days. From ingredients with long and lovely histories like tofu and seitan, to new-fangled lab "meats," it's becoming easier and easier to swap out animal proteins for plant proteins. These recipes are a celebration of the variety we now have easy access to. Simple, super savory tofu combines the easy comfort of firm tofu with a mouth-watering, umami-packed marinade. Use it everywhere from slurpy noodle dishes to comforting soups like this mushroom and bok choy rice soup. Vegan "sausage" makes both bouncy and juicy Vietnamese-inspired lemongrass meatballs and a hearty Italian red wine ragù for papardelle.