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| Expand? | Letters | Answer | Clue | |||||
| 99% | 4 | Exact Match! | ||||||
noun • cheeselike food made of curdled soybean milk | ||||||||
| 35% | 8 | Often offers both vegetarian and non-vegetarian options | ||||||
adjective satellite • of or involving food to be taken and eaten off the premises | ||||||||
| 35% | 4 | A protein-rich food often used in vegetarian and vegan diets | ||||||
noun • seed of the mung bean plant; used for food • erect bushy annual widely cultivated in warm regions of India and Indonesia and United States for forage and especially its edible seeds; chief source of bean sprouts used in Chinese cookery; sometimes placed in genus Phaseolus • seed of the mung bean plant used for food | ||||||||
High Protein Food Often Found In Vegetarian Cuisine Crossword Clue
There is 1 exact and 141 possible answers.
We've checked our database and believe the answer is
TOFU which was last seen in the New York Times crossword.
Check other possible answers below.
Check other possible answers below.
We think the answer to this crossword clue is:
TOFU
Updated: October 11, 2023
Best Possible Answers
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We think you're currently doing a New York Times crossword, and other users also searched for these clues:
Lollapalooza[See grid]
Cheese-covered chip
Clue Last Found In...
| Source | #Number | Answer |
|---|---|---|
| New York Times25 Jan 2010 | Across 16 | |
This clue was last seen in the publications above.
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Similar Clues
| Clue | Source | |
|---|---|---|
1 | Can be found in both vegetarian and non-vegetarian versions | |
2 | High-protein food that often comes in cubes
New York Times -
23 Nov 2015 | New York Times / 23 Nov 2015 |
3 | Often offers both vegetarian and non-vegetarian options | |
4 | Protein-rich vegetarian soup
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30 Jul 2012 | New York Times / 30 Jul 2012 |
5 | Source of protein for a vegetarian
New York Times Mini -
15 Jul 2020 | New York Times Mini / 15 Jul 2020 |
6 | Vegetarian's protein source
New York Times -
15 Nov 2005 | New York Times / 15 Nov 2005 |
7 | Vegetarian protein source
New York Times -
14 Jun 2000 | New York Times / 14 Jun 2000 |
