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Tofu is the winner. Scientist creates new holistic scoring system to measure the impact of food (phys.org)
submitted 18 hours ago* by to c/solarpunk@slrpnk.net
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In a paper published in Frontiers in Sustainable Food Systems, Dr. Chris Macdonald explored the best sources of protein currently available.

To answer the question, Macdonald had to build a new holistic scoring system that combines measures of environmental impact, health, affordability and availability into a single framework.

Applying the scoring system to 20 commonly consumed protein-rich foods, the analysis found a striking pattern: every product in the highest-scoring quintile was plant-based, while every product in the lowest-scoring quintile was animal-based. Tofu ranked first overall, while cheddar cheese ranked last.

The paper argues that many existing food rating systems focus on only one aspect of a product. While useful, these single-dimension labels can obscure important trade-offs and make it difficult to compare foods comprehensively.

TOFU DOMINATION

Link to open access article https://www.frontiersin.org/journals/sustainable-food-systems/articles/10.3389/fsufs.2026.1677796/full

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[–] 7 points 14 hours ago
  • 1-2 packs of plain tofu, drained, cubed (about 200-400g)
  • add to a pan and fry it a little until it shrinks in size and gets a little golden from all sides
  • add soy sauce until it's all coated and let it simmer and absorb the soy sauce a little
  • add a sweetener of your choice (agave syrup is the one I use), a good squeeze from the bottle is good
  • paprika powder
  • maybe MSG if you like the taste
  • salt a little if you don't like MSG
  • serve :)
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