1. Yuba (tofu skin - which you can find fresh or dried at asian grocery stores) has significantly higher protein, iron, and essential amino acids than regular tofu. The thinner sheets also soak up flavours so well and every tofu hater ive met loves it

2. Soaking seeds and nuts in kombucha. The acidic nature and beneficial microbes in kombucha help break down anti nutrients and improve the overall digestibility and nutrient absorption of the seeds. Kombucha can even be used for soaking oats/ancient grains/chia instead of yoghurt for the same synergetic benefits!

3. ⁠Lupini beans. I use the L.albus variety (because i live in australia) which is the highest in protein and naturally free of toxic bitter compounds like european kinds (uniquely higher in protein than edamame and all other beans and naturally complete in amino acids, low carb). If you buy ones that arent heat treated you can even sprout them at home which is so easy and unlocks more nutrents. I even make my own tempeh using the lupini beans. I eat these daily. Studies confirm lupins are a viable substrate for Bacillus subtilis which is the natto bacteria producing good fermentation. Im thinking of making it because lupin natto can be richer in protein, fiber, minerals (like iron & zinc) and isoflavones than soy natto and also have a nicer taste than soybeans in my opinion

4. Black beluga lentils are rich in anthocyanins powerful antioxidants and higher in orotein than all other types. They can also be sprouted in just a few days for a sustainable and more nutritious form or made into tempeh too.

5. ⁠Brocolli sprouts. If prepared correctly at home (use filtered water, preferably organic seeds, keep jar at 45 degrees, room temp and harvest on day 3 or 4 when theyre 2-3cm long for the most concentrated Glucoraphanin) these can be extremely cheap, easy and have up to 100x more glucoraphanine rhan mature broccoli. However they can grow pathogens quickly so research suggests that soaking the seeds in undiluted white vinegar for exactly 15 minutes and rinsing thoroughly removes the majority of surface pathogens without harming germination. This prevents having to blanch them to kill the pathogens later because that would kill the myrosinase required to turn glucoraphanin into sulphorophane so you must add mustard powder. Chopping or blitzing them is better than chewing for breaking the cell walls (forcing the precursor and enzyme to mix) which means you should mince them finely and consume within 10-20 mins for the most benefit.

5. ⁠Mung beans and mung bean sprouts are another great high protein staple. As you would know, sprouting significantly increases antioxidants, vitamins and makes nutrients more accessible. However these also contain pathogens if bought from a shop so you should blanch in boiling water for 10 seconds but to retain nutrients and save money, use the vinegar trick and grow yourself. Mung beans contian promising compounds for tumor growth prevention, liver protection, fighting free radicals, potentially reducing allergy symptoms, have antihypertensive properties, hypolipidemic effects, less flatulence likelihood than most legumes and so much more! Split moong dal is great too for recipes like vegan Bindae-tteok which is one of the most delicious things you will ever eat.

6. ⁠Cold pressed macadamia oil is a sustainable and cheap option here in australia. Its even higher in monounsaturated fats than olive oil and is unique due to its high levels of palmitoleic acid (Omega-7) which moisturizes, softens skin, and prevents premature aging. Its also a good source of squalene and phytosterols, it supports cell health and immune function.

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