The Evolution of Vegan Meat: From Tofu to Mycelium

Summary

• The journey of vegan meat spans from ancient soy and wheat-based products to advanced fungal proteins like mycelium.
• Traditional staples such as tofu, seitan, and TVP laid the foundation for early meat alternatives.
• Mycoprotein marked a significant shift in the 1980s with the commercial success of Quorn.
• Mycelium now leads the next phase of plant-based innovation with whole-cut, nutrient-dense products.
• Companies like meati™ are advancing clean-label, sustainable solutions that meet modern consumer demands.
  
  

The story of vegan meat is a mix of old traditions and new ideas. What started with foods like tofu and seitan has turned into exciting new options made with fungi, like mycelium. These changes aren’t just about new ingredients, they’re about making food that tastes great, is better for our health, and planet too. 

That’s where mycelium comes in. It’s a natural ingredient that looks and feels like real meat, but uses fewer resources to grow. It’s one of the most promising solutions for a better food future.

Ancient and Traditional Plant-Based Proteins

Plant-based meat alternatives have been part of human diets for centuries, long before modern food tech entered the picture. These traditional proteins laid the foundation for today’s vegan meat by offering valuable nutrition, culinary versatility, and cultural relevance.

1. Tofu

Tofu, also known as bean curd, was first developed in China during the Han Dynasty around 200 BCE. Made by curdling fresh soy milk and pressing it into solid white blocks, tofu is rich in plant protein, iron, and calcium. Its ability to absorb flavor and adapt to various cooking methods made it a staple across East Asia and later, vegetarian diets around the world.

Today, tofu remains one of the most widely used soy-based meat alternatives, appearing in stir-fries, soups, and even grilled or roasted dishes. It’s valued not only for nutrition but also for its neutral taste and affordability.

2. Seitan

Seitan, or wheat meat, has its roots in Chinese Buddhist cuisine from the 6th century, where it was developed as a protein-rich meat substitute for monks following vegetarian practices. Made by washing wheat flour dough with water to remove starch, the remaining gluten becomes a stretchy, dense product with a meat-like bite.

3. Textured Vegetable Protein (TVP)

Developed in the 1960s by Archer Daniels Midland, TVP is a processed soy product created by removing soy oil and extruding the remaining protein into small, dry granules or chunks. When rehydrated, it mimics ground meat in both appearance and function.

TVP gained popularity in school lunches, institutional food programs, and early vegetarian brands due to its long shelf life, low cost, and adaptability. While it's less of a whole food than tofu or seitan, it helped expand access to plant-based meat and paved the way for modern textured proteins used in burgers, sausages, and more.

Mycoprotein: The First Fungal Meat Alternative

The search for novel protein sources in the 20th century led scientists to explore fungi as a sustainable, scalable solution. This gave rise to mycoprotein, a filamentous fungal biomass that marked a major shift in meat alternative development, bringing closer texture and nutritional similarity to animal meat.

1. Quorn

First commercialized in the UK in the 1980s, Quorn is made from Fusarium venenatum, a microfungus fermented in large vessels using glucose and nutrients. The result is a naturally fibrous, protein-rich substance that mimics the texture of cooked chicken or beef.

Quorn became the first brand to successfully bring fungal protein to the mass market, with products now available in over 15 countries. It helped normalize fungal-based meat substitutes and set the stage for mycelium-focused innovation.

2. Nutrition and Environmental Profile

Mycoprotein is a complete protein, containing all nine essential amino acids, and is naturally high in dietary fiber, making it a healthy option for heart and gut health. It is low in saturated fat and cholesterol-free.

From an environmental perspective, mycoprotein has a lighter footprint than meat. According to a study published in ScienceDirect, mycoprotein production uses up to 90% less land and 70% less water than traditional meat farming. This makes it a key player in the sustainable protein movement.

Future Trends in Meat Alternatives

The plant-based protein sector is evolving rapidly as new technologies, ingredients, and sustainability goals reshape the way protein is produced and consumed.

Cultured Meat

Cultured meat, also known as lab-grown or cell-based meat, involves harvesting real animal cells and growing them in a nutrient-rich environment without raising or slaughtering animals. While it offers the promise of authentic meat without the ethical and environmental downsides, the industry still faces major scaling, regulatory, and cost challenges.

However, several startups have reached pilot production or limited releases, and with continued investment, cultured meat could complement plant-based options in the next decade.

Hybrid and Multi-Ingredient Formats

To improve texture, flavor, and nutrition, some companies are blending mycelium, legumes, grains, and oilseeds into hybrid plant-based meats. These combinations not only offer balanced amino acid profiles but also help mimic the complexity of animal meat's structure.

This approach is especially relevant in processed formats like nuggets, burgers, and sausages, where flexibility in formulation can improve product appeal and reduce costs.

Expanded Applications

Beyond food, mycelium is also being explored in non-food applications such as biodegradable packaging, leather alternatives, and even building materials. The same fibrous, moldable qualities that make it great for meat are being leveraged for sustainability across industries.

According to ScienceDirect, the global fungal protein market, including food and industrial uses, is projected to reach over $1.5 billion by 2032, driven by both consumer demand and environmental urgency.

Spotlight on Eat meati™: Premium Mycelium Protein

Eat meati™ is a brand that embodies the next generation of vegan meat. By using whole-mycelium fermentation, it creates structured proteins with minimal ingredients and high nutritional value.

Key features include:

• Complete protein with essential amino acids
• Rich in fiber, iron, zinc, and B vitamins
• Ideal for stir-fries, bowls, sandwiches, and center-of-plate entrees
• Sustainable production with low water and land usage
  
  

Final Verdict

The journey of vegan meat shows how food can change for the better. From tofu and wheat-based foods to newer options like mycoprotein and mycelium, each step has helped improve the taste, nutrition, and impact on the planet.

Now, mycelium is leading the way. It’s healthy, tasty, and much more sustainable than animal meat. With companies like meati™ helping it reach more people, this new kind of protein is making plant-based eating easier, more enjoyable, and better for the world.