Sounds like these proteins need some seasoning. How should I prepare these?
Like most meats, these proteins do need seasoning and sauce to really make them shine. It depends on what flavor you’re trying to achieve, but because all three are generally mild in taste and absorb sauces and flavoring well, feel free to go crazy.
All three would work great in stir fries -- as long as you get firm tofu -- and adapt well to any sort of orange chicken or General Tso's sauce you want to throw at them.
Tempeh is commonly used for grilling because it won’t fall apart under heat, so consider it a decent protein replacement if you’re trying to do some backyard barbecuing. You can even grate it for an easy vegetarian taco meat.
Tofu, like Christina Aguilera, has range. Throw soft tofu in soups or spicy Chinese mapo tofu. Season silken tofu with soy sauce and eat it over rice. Tofu can even be used to make spreads, so if you’re especially craving some vegan mayo, don’t fret -- it’s possible.
Lastly seitan, the shapeshifter, can be almost anything you want it to be: chicken nuggets, ribs, meatballs. Get creative with the shaping of the wheat gluten product, and you’ll forget you were ever eating something plant-based to begin with.