The second article in my year-long series, Protein Shake Up, appears in the U-T San Diego today. Plant Proteins are Meaty Alternatives looks at vegetable proteins--seitan, tempeh, and tofu. Thanks to Native Foods and Chef Marguerite Grifka for showing me how home cooks can prepare these products in novel ways. We have recipes here for Baja surf tacos made with tempeh, a Reuben sandwich made with seitan, and a luscious burnt caramel chocolate mousse with tofu.