I personally wish they wouldn't limit tofu to vegetarian eating in every Western soy recipe. I'm not a vegetarian (not even close) but I have a fair amount of tofu and other soy (beans, miso...) products in my diet. It's often along side meat. I'm white, but my partner is Asian - so it's not a fad.

Tofu is amazing for vegetarians - I'm good with that. But I think the constant limiting it to vegans/vegetarians hinders a lot of people who might actually enjoy it, and mutes the creativity one can and should have with it in their recipes or food purchases. It's one of the most versatile ingredients I've ever come to know. It needs to be normalized even for us meat eaters.

One thing I always thought - if cows are such an environmental problem, and people don't want to give up beef, why are there no recipes combining 50/50 (or so) beef with Beyond Burger, and other products and recipes like that? That doesn't solve the problem, but it meets the Earth half-way.

Yeah... it bugs me that this is so often framed as some kind of combat over veganism. We could do so much good just by cutting our meat consumption in half -- a thing which for practically all Americans would be an improvement in health, without touching a drop of tofu. Few Americans are protein deficient. Many get too many calories and not enough fiber and other vegetable-based micronutrients.

Chinese cuisines often combine tofu with small quantities of meat and meat broths for flavor. It's delicious, and you can completely sidestep usually-misinformed arguments about veganism.