Tofu and oil. Tofu — easy to cook, versatile, and you can make it taste like pretty much whatever you want.
Cooking oil? Complex, but only because of the range of oils out there. We have sesame oil and olive oil, and don’t worry about the complexity.
"But how to use it as a meat replacement without disappointing carnivores? It’s easy, if you know the tricks."
"Today, simplicity has been supplanted by overwhelming options that can trigger almost comedic dilemmas. Dressing a salad? Will it be almond oil or walnut? Grapeseed is good. So is hazelnut. And if frying is on the menu, canola is nice, but avocado would be a cool twist."