I’m going veg(an)! The three most popular meat alternatives
In 2019 we introduced tofu, seitan and jackfruit as the three most popular meat alternatives. Six years later, it’s clear which ones have endured-and how the market has shifted since then.
When we published this piece in August 2019, plant-based meat substitutes were still a niche topic with huge promise. Tofu, seitan and jackfruit were hailed as the three most exciting alternatives on the plate. Today, six years later, that promise has become its own market that has just taken its first maturity test. We’ve updated the article: what these three classics can really do, how to prepare them, and what the latest figures reveal about the future of the topic.
- German meat-replacement production has grown 107 percent in six years, from 60,400 tonnes in 2019 to 124,900 tonnes in 2025.
- Tofu is the neutral all-rounder, seitan the chewy classic for the grill, jackfruit the fibrous fruit for pulled-pork looks.
- Homemade, all three are cheaper, more resource-efficient and easier to control than heavily processed ready meals.
- According to the 2025 Nutrition Report, 37 percent of people in Germany now eat flexitarian-consciously cutting back on meat.
- In 2025 production dipped slightly for the first time, a sign of market maturity rather than the end of the trend.
Tofu: the neutral all-rounder
Tofu is the best-known meat alternative and essentially nothing more than soya curd. Soya milk is thickened with a coagulant, pressed and formed into solid blocks. It’s this very neutral flavour that makes tofu so versatile: it absorbs every marinade and spice you give it. Plain tofu delivers around eight to ten grams of protein per 100 grams, plus iron and calcium.
The most common beginner mistake is to toss tofu straight from the pack into the pan. Press it first, ideally between two boards with a weight on top, so that any residual moisture is squeezed out. Only then will it turn crispy in the pan instead of spongy. Whether as a patty in a burger, cubed in a curry or crumbled as the base for a vegan bolognese, tofu is a reliable foundation. Silken tofu, in turn, can even replace cream or egg in desserts and sauces.
Tofu tastes like whatever you make of it. Anyone who finds it boring simply hasn’t seasoned it properly.
Seitan: the chewy classic
Seitan comes closest to the mouthfeel of meat of the three alternatives. It is made from wheat protein-gluten-and has a firm, fibrous texture reminiscent of chicken or goulash. With around 25 grams of protein per 100 grams, seitan is also a genuine protein powerhouse. The obvious catch: anyone avoiding gluten must steer clear.
Commercially you can buy seitan pre-cooked, as ready-made sausage or as a powder to mix up. Homemade from flour or gluten powder it’s a little more involved, yet very inexpensive and can be seasoned exactly to your taste. Seitan really comes into its own on the grill: bratwurst and steaks keep their bite and don’t fall apart. A robust broth or marinade during cooking is essential, otherwise the natural flavour stays bland.
Jackfruit: the fibrous fruit for pulled-meat looks
Jackfruit is the exotic in the trio. The tree fruit hails from the tropics, can weigh over 30 kilograms and, when unripe, offers a fibrous structure that startlingly resembles pulled pork. Flavour-wise the young fruit is neutral and, like tofu, readily absorbs spices. A note on nutrition: jackfruit isn’t a protein provider; it scores on texture and appearance, not on protein.
For the classic pulled version you pull apart the drained jackfruit pieces, sauté them with onions and garlic, season generously with paprika, cumin and a splash of barbecue sauce, then let everything reduce. On a burger bun with coleslaw it makes a convincing appearance. When buying, be sure to choose the young fruit in brine, not the ripe fruit in syrup-that belongs in dessert.
From trend to market: what six years have delivered
The most fascinating development isn’t on the plate but in the statistics. According to the Federal Statistical Office, production of meat substitutes in Germany more than doubled between 2019 and 2025, up 107 percent from 60,400 to 124,900 tonnes. In 2025 meat-substitute products worth €632.6 million were manufactured.
At the same time, 2025 saw the first minor setback: output fell 1.2 percent in volume and 2.2 percent in value compared with the previous year. That isn’t a break in trend but a sign of market maturity. After years of steep growth, demand is settling at a high level. For comparison: German meat production was still roughly 70 times larger in value terms in 2025. Plant-based substitutes therefore remain a growing but still young segment.
If you want to know who is behind the numbers: according to the 2025 Nutrition Report, two percent of people in Germany eat a vegan diet and seven percent a vegetarian one. The biggest lever, however, is held by the 37 percent of flexitarians who consciously eat less meat without giving it up entirely. It is precisely this group that reaches for tofu, seitan and jackfruit in everyday life-and it is they who have made the market so large.
Of course, an occasional good piece of meat is no tragedy. In the long run, though, the three classics offer an everyday-friendly way to cut back on a few animal products without sacrificing flavour. If you’d like to read more about the bigger picture, take a look at our piece Veganism: a trend or the future of nutrition. And if you’d rather experience the whole thing cooked instead of making it yourself, we show you how to eat deliciously and mindfully at Munich’s Ahimsa. For anyone looking to use plant protein in sport, check out Nutrition for athletes at InspiredBySports.
Good to Know
▸Which meat alternative has the highest protein content?
Seitan leads by a clear margin with around 25 grams of protein per 100 grams, since it consists purely of wheat protein. Tofu provides eight to ten grams. Jackfruit, by contrast, isn’t a protein source and impresses only through texture and appearance.
▸Which alternative is best suited for grilling?
Seitan, because its firm, fibrous structure holds up on the grill and doesn’t crumble. Seitan bratwursts and steaks withstand the heat. Tofu can be grilled well only if pressed beforehand and marinated thoroughly.
▸Is meat substitute really healthier than meat?
It depends on the product. Homemade tofu or seitan are high in protein and low in saturated fats. Highly processed ready-made products, however, can contain lots of salt and additives. Checking the ingredients list is just as important as with meat products.
▸Is the meat-substitute market still growing?
Yes, in the long term. Since 2019 production in Germany has more than doubled. In 2025 there was a slight decline of just over one percent, which points more to market maturity than to the end of the trend. Demand is driven mainly by flexitarians.
