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The Star of My Kitchen? This Do-Anything Plant-Based Protein Food52 2 days ago © Provided by Food52 Vegetarians spend a large part of the day trying to figure out ways to add more protein to their diet. Even for an Indian vegetarian, whose average meal is more or less balanced carbohydrates from roti or rice, vitamins and minerals from sabzi, and protein from dal it can be exciting to move beyond lentils and sprouts in search of more protein. Beyond the everyday staples above, the most obvious vegetarian choice of protein across the country is paneer, followed by tofu and soy granules. I like to crumble ample amounts of tofu in my morning burji (a spiced scramble of sorts) and make keema out of soy granules, sometimes stuffing it into a samosa to make a quick snack. I turn chickpea mash into kebabs, saving paneer for rich vegetarian kormas and saags. But with so much noise around dairy (for reasons related to human health and animal welfare), the lack of availability of home

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