Tofu usually. Soya de carne when I'm making mexican dishes.
I got my tofu game on lock, genuinely better than meat for certain dishes. Freeze it, cut it, dehydrate it, marinade it, dry it, then fry it. Freezing it gives it texture and makes it easier to soak up marinade and dehydrating it allows the marinade to soak in fuller.
That's infetterance to you