I really do think there is a pretty sise-able market at least in California for people looking to reduce their intake of meat but not wanting to go full vegan.

I really do think there is a pretty sise-able market at least in California for people looking to reduce their intake of meat but not wanting to go full vegan. People who like the taste of a good burger but want to be healthier (more fiber, less fat and less antibiotics) and reduce the environmental impacts. I am one of them. I think one of the simplest solutions would be to have a different line of products under a different brand name which had a mixture of plant based meat alternative (i.e. Boca or Impossible Burger) to actual meat in the burger. That way you get the taste of meat but the substrate is fiber based. The level of actual meat could be adjusted like they do fat content for ground beef (i.e. I'm feeling sorta vegan today so I'm gonna go 75% plant based today). The one thing I never understood is American vegetarian restaurants who serve tofu steaks as the entire dish. This looks awful: http://www.pbs.org/food/fresh-tastes/asian-baked-tofu/ http://www.pbs.org/food/fresh-tastes/asian-baked-tofu/ Asian people always eat tofu blended in with a bunch of meat and vegetables for the actual flavor. Here are some examples: http://thewoksoflife.com/category/recipes/tofu/ http://thewoksoflife.com/category/recipes/tofu/ http://thewoksoflife.com/2014/03/ma-po-tofu-real-deal/ http://thewoksoflife.com/2014/03/ma-po-tofu-real-deal/