It can be difficult to do low-carb as a veggie but certainly not impossible. While it's true that vegetarian proteins have more carbs (like tofu, meat substitutes, etc.), they also have a high protein and fiber content so it's not as bad as a high-carb thing.
First of all, definitely go for the tofu! I personally prefer Soy Deli's Nigari Firm Tofu. It's the firmest I've found, even firmer than the extra firm kind of other brands (and I'm damn picky about my tofu!
). If you marinade it and grill it it's quite delicious (even my meat-eating sister grudgingly admits it!). Search these forums for "tofu" for recipes, and also these two for veggie-friendly low-carb recipes:
www.immuneweb.org/lowcarb
www.geocities.com/msweathe/veggie.html
I never cared for tempeh myself, although Karen's other suggestions sound wonderful (our cooking guru). Also check out meat substitutes, i.e., Boca burgers, Morningstar sausages, Lightlife turkey slices, etc. Not too high in carbs and good sources of protein.
Legumes aren't bad, it's just that you have to watch the carb count. Eggs and cheese are good too. How about a hunk of cheese in a big salad? Or are you counting carbs in veggies too, i.e., the Atkins way?
Have you checked out The Schwarzbein Principle? Her plan is different from Atkins in many ways, but she has a menu plan especially for vegetarians and her philosophy about low-carbing is a little more lenient (i.e., don't count carbs in non-starchy veggies, cream, cheese, etc.). You might want to check out her website:
www.schwarzbeinprinciple.com
As for the cost of low-carbing, I confess that I spend more each week in groceries because I cook more. At least, I think I do. Tofu runs about $2 per 12 oz pack (though I've seen it in health food stores for $3). I usually have half that (6 oz) at mealtime, so if I'm making lunch and dinner for 5 days a week, that's $1 per meal. Hmm, not bad, if you look at it that way...
HTH,
Tal