Sophie Waplington

Sophie Waplington breaks down plant-based protein like she's running food costs on a vegan station — precise, unapologetic, and built for the real world where someone actually has to make this work on a Tuesday night. The tofu feta isn't trying to fool anyone into thinking it's sheep's milk from Roquefort, but it doesn't need to when you're hitting 30 grams of protein per plate and the mise holds for three days. You can smell the smoked paprika through the screen.

Sophie Waplington breaks down the math on a 33-gram protein bowl like she's calculating food cost — precise, methodical, no shortcuts. The adzuki beans carry most of the load here, which anyone running a plant-forward menu knows is how you build real substance without the markup of protein powders or supplement theater. She's smoking her own tofu and roasting everything to order in thirty minutes, because apparently some people still believe you can eat well without a drawer full of energy bars.

Sophie's doing the math on plant protein like she's costing out a station, breaking down chickpeas and tofu with the precision of a sous calculating portions for a 200-cover night. Thirty-one grams per serving, all plants, all accounted for — the kind of methodical approach that translates whether you're building bowls or building menus. Anyone who's ever had to make vegetarian options actually work knows this isn't about trends.

Sophie's hitting protein numbers that would make your gym-bro server jealous, but she's doing it with silken tofu and legume pasta while most of us are still figuring out how to make quinoa not taste like disappointment. The sundried tomatoes carry the whole dish — because let's be honest, tofu needs all the help it can get. This is what happens when someone actually understands that fueling your body and feeding your soul don't have to be mutually exclusive.