I like tofu and seitan and tvp, but my stomach has some limits on it's ability to process them. I really appreciate what vietnamese cuisine can do to imitate m

I like tofu and seitan and tvp, but my stomach has some limits on it's ability to process them. I really appreciate what vietnamese cuisine can do to imitate meat, but in general I find it best to not try and to let the ingredient do it's thing. I know I'm talking about meat in this thread, and sourcing it, but just wanna also acknowledge that reducing intake of it, and making sure it's good is the strategy I think is best and scalable. Seems to be some consensus forming around it too.