I’m vegan for the welfare of animals, but my vegan diet is what you would call plant-based. I think it's important to separate the two because I don’t eat something just because it’s vegan. Almost every day of the week, my bowls consist of vegetables, legumes, a sauce made with tahini, sour and mustard, and greens topped with pumpkin seeds. Lemon and hot sauce on almost everything, one apple daily or seasonal fruit. I ferment it all: cabbage, cucumber, tomatoes, red onions, parsley. I add vinegar to soups, stews and even curries while cooking. Basil goes into hummus, and beetroot must be consumed raw. I’m not naturally drawn to junk, fast, processed, or packaged food. When I do indulge, it’s mostly after I’ve read the fine print on the packaging or snooped around to see what kind of milk the barista is using, and I always ask what the patty in my burger is made of: Is it kidney beans, mushrooms, or, better yet, glazed, sauced, barbecued tofu?

Recently, at a vegan barbecue place I discovered in the neighborhood that makes tofu burgers (yes, you heard that right), my non-vegan friend, whom I dragged along, asked after ordering, "But isn't tofu a highly processed food? I thought you didn’t eat that?" A couple of days later, another non-vegan friend surprised me by announcing that he’s been making his own tofu at home and believes it’s one of the greatest inventions as a source of protein.

At that moment, I decided to create An Arbitrary Guide to Tofu Digs in London to share the incredible benefits of this protein source. So, my days are filled with firm, extra firm, silken, soft, pressed, smoked, glazed, grilled tofu. While my research continues, let me say: No, tofu is not an ultra-processed food. It’s actually a wonder, made by curdling soy milk from soybeans with a coagulant like calcium sulfate or magnesium chloride. Please, love tofu. Tofu is your friend. And let me know, where did you have your latest, juiciest tofu?

Here’s a sneak peek at our eighth issue before you dive in:

The Place: A fully booked, mostly vegan Japanese sushi bar, tofu eatery, and yakisoba slurp spot.
The Article: Chapter Three: Can Plants Feel Pain?
The Destination: Experience the Greek Ideal of Philoxenia at Koukoumi
The Recipe: Culinary creations that will make you fall even more in love with tofu.

If you’re just joining us, here’s a link to our previous issues. Send me your questions about veganism at [email protected] so I can research, dig deeper, and come up with some mind-opening thoughts.

Hazal

The Time is IMA

Words by: Hazal Yılmaz

Scene One – Interior. Japanese Canteen. Lunch

Close up. An empty table. Two plates harboring two pairs of unused brand-new chopsticks, soy sauce in a bottle keeping them company. The atmosphere is warm, some might say beige, but not in a boring way. More like letting one bring their own nuances, anecdotes, and conversations to be held within. In a couple of minutes, a woman will enter from the point of view of the protagonist, in this case, me, with a heartfelt, welcoming smile and bring the menu and a glass of water. Ah, I love London for reminding me to drink water regularly, without the need for an app. From this point on, the protagonist of this story, who is actually me, will smile back and let the woman who is going to take their order know that it’s their third visit. The last two times they have been here, they had the pleasure of tasting almost every sushi item on the menu, which was delectable, by the way, and this time, they would go for something hot and comforting to take the edge off the winter outside. A bit self-conscşous. It’s like they're trying to cover up the embarrassment of coming to IMA and not ordering sushi.

Scene Two – Interior. A Table for One. Lunch. 10 Minutes Later

The notorious onlooker, me again, is hungry, trying to read a book. After browsing a couple of pages impatiently, two plates enter the scene: first, five pieces of rectangular cut pan sizzled Mountain Tofu, coated with teriyaki sauce, followed by a plate of vegetable Yakiudon noodles, garnished with all the colours of vegetables. The camera follows the unused chopsticks between my thumb and index fingers, carefully taking pieces out of the plates orderly: Broccoli, tofu, noodle, cabbage; broccoli, tofu, noodle, mushroom. The soy sauce is neither poured nor touched, nor hot sauce is asked because the plates are perfect as they are.

Scene Three – Interior. A Table for Two. Dinner. Flashback to a Couple of Weeks Ago.

A night in Exmouth Market, two people: one vegan, one non-vegan are looking for a place to have a bite after having exactly four glasses of wine (so two each) at KEN’s, before the nightcap at Morchella. The vegan, also known as me, suggests the non-vegan to have sushi at IMA. It’s right around the corner, and who would say no to sushi? The non-vegan gladly agrees. The availability is found, and they sit because it’s slightly later than dinner time in London but just right for European standards. The order is given: Mapo tofu and kimchi gyoza to start, followed by a mixed leafy salad with yuzu wasabi dressing, beetroot kissed mango tuna, and an umami vegan dragon roll. A sake to share while they are waiting. A voiceover adds: Here’s every vegan’s dream moment: sushi made from tofu, eggplant, mushrooms, avocado, corn, and daikon!

Scene Four – Interior. A Table for One. Lunch. IMA (as the Place and Present Moment)

Elated, satisfied customer (yes, as you guessed, me), just before asking for a box to take the leftovers home so they can have an elegant dinner by themselves later that night in front of their favourite TV show, is looking at the content of the plates, going to the table, and coming back emptied out. The miso soup, followed by the chick’n katsu curry, the sticky aubergine unagi, the harumaki spring rolls with sweet and sour dressing—all the plates they could have had, but will order in exactly 12 days when they bring a mixture of vegetarian, flexitarian, and Japanese food-loving friends. Because what are friends for, if not sharing every item possible on the menu and using the £10 card they’ve been given that day?

The Last Scene – Exterior, Exmouth Market to Clerkenwell

The protagonist, me, on my own, wandering into the streets of Clerkenwell. One shot espresso at Ground Control, magazine perusing and inspiration gathering at MagCulture. Later, a Negroni at around with a blast from the past.

Address: 16 Exmouth Market, London EC1R 4QE

Chapter Three:

Can Plants Feel Pain?

Plants are intelligent and capable of remarkable adaptations. They respond to light, water, and soil and have a form of communication system. For example, they emit chemical signals when reacting to environmental triggers. This is akin to a plant warning nearby plants when being attacked by insects. These complex behaviors prevent us from viewing them as passive entities. However, intelligence does not mean consciousness. For a living being to feel pain, it must have a central nervous system, like animals and humans. Biologically, plants lack a central nervous system and therefore consciousness. Hence, No, Plants Do Not Feel Pain. Pain in animals is a necessary mechanism to avoid danger or defend themselves. Plants, however, lack this ability, as the sensation of pain would serve no purpose; they cannot defend themselves or escape.

Let’s debate the opposite perspective and assume plants do feel pain. The U.S. Department of Agriculture states that it takes up to 16 pounds of plants to produce 1 pound of beef. Similarly, in the UK, 30% of agricultural land is dedicated to growing animal feed, much of which could otherwise be used for human plant-based diets or rewilding efforts. Producing animal products requires significantly more plant resources compared to vegan alternatives. Thus, by eating plants directly, we reduce the total number of plants harmed.

Additionally, veganism enables reforestation and wildlife revitalization. For instance, in the UK, rewilding projects like the Knepp Estate in West Sussex are reversing biodiversity loss by turning former farmland into thriving ecosystems. Veganism not only minimizes harm to plants (even under the assumption that they feel pain) but also significantly reduces environmental damage. By default, it contributes to protecting the planet, increasing biodiversity, and fostering sustainability.

Still not convinced? For more insights, check out Ed Winters’s TED Talk: Every Argument Against Veganism.

Experience the Greek Ideal of Philoxenia at Koukoumi

Why go? At Greece's first vegan boutique hotel Koukoumi, the vegan menu is carefully crafted by Chef Angeliki Charami, and you can learn new techniques through cooking classes. It’s surrounded by the turquoise waters and golden sand beaches of the Aegean Sea, including Kalafatis, Fokos, and Agrari. This is where the xenia (stranger) becomes philos (friend). In Greek culture, philoxenia emphasizes the importance of treating guests with warmth and kindness, offering food, shelter, and companionship, often without expecting anything in return.

Can't miss: Their "Serenity" packages, which include HandPan lessons, yoga classes, breathwork techniques, menu degustations, sauna, massage therapy, and facial treatments.

Where? Ano Mera, Míkonos 846 00

Never without tofu!

While preparing The Arbitrary Guide to Tofu Digs in London, we wanted to share a few wonderful facts about this miraculous ingredient to help you dive into the world of tofu. Tofu has been around for almost 2,000 years. Legend has it that it was discovered in China during the Han Dynasty when soy milk was mixed with a coagulant, forming curds—its earliest name before it became known as "tofu," the Japanese pronunciation of the Chinese word doufu, meaning bean curd.

Remarkably, tofu contains all nine essential amino acids, making it a complete plant based protein—so no more questions about where vegans get their protein? The liquid byproduct of tofu making, called tofu whey, was historically believed to have medicinal properties, such as cooling the body and aiding digestion.

From silken to firm and extra-firm, tofu’s versatility truly shines through seasoning, cutting, deep-freezing, glazing, grilling, smashing or blending. Here are some of Vegan Punks' diverse methods to cook and love tofu: tiramisu, chocolate mousse, egg sandwiches, nuggets, skewers, and stir-fries. You might not want to spend a day without tofu from now on.