Most vegetarians I know have a soft spot for Asian cuisines. Vegetables are revered in that part of the world, which is also the birthplace of tofu and tempeh, two pillars of plant-based protein. Plus, cooks in Japan, China, Korea and other Asian countries have a knack for seasoning, and for creating dishes with interesting textures — two crucial (and often lacking) qualities in vegetarian cooking.
The downside: Whenever I develop Asian-style recipes, I wait with anxiety for them to be put through the nutritional analysis program The Post uses, because they’re usually sodium bombs. I don’t worry about that much when it comes to my personal cooking and eating, because I don’t have high blood pressure (or the genes for it), but I know that some readers — including some particularly vocal ones — do. They’re trying to lower their sodium intake, and I can’t blame them for that.