As one of New York City's most well-appointed concert venues, the Highline Ballroom gets its share of long lines. But the 180 people milling outside its entrance yesterday afternoon hadn't come for the music. They'd come for the soy.

Soy doesn't exactly scream "ruthless fight to the finish," or summon images of a marauding vegetarians. Yet the stakes at the first-ever Tofu Takedown were high enough to inspire even committed bacon lovers to attend the spirited competition, which was organized by Matt Timms, the hungry genius behind the chili, salsa, fondue, cookie and bacon takedowns.

Seventeen amateur cooks gathered in the ballroom to battle it out for tofu supremacy with entries that ranged from so-called "Ethiopian empanadas" to salted caramel tofu gelato. Somewhat surprisingly, sweet far outnumbered savory, demonstrating just how far tofu has come in its role as an ingredient for dessert.

The crowd, which included vegetarians, vegans and meat-eaters alike, took its work seriously, heeding Timms' plea to not stop to talk to the chefs so that the long lines could move swiftly and smoothly.

Many murmured their appreciation between bites of "Mr. T-Ramisu" and vegan cannoli; as plates were cleared, suspense and speculation built. One woman expressed her appreciation for the ginger-carrot-and-panko-crusted tofu, while another moaned after swallowing a piece of chocolate-covered tofu pretzel pie.

Finally, Timms took to the stage for the moment of truth. First, the judges' awards were announced: Judges Cathy Erway and Akiko Moorman bestowed first place upon Sara Morrison, whose Ethiopian empanadas combined tofu, spices and unconventional inspiration. Second place went to Jui Shih for her tofu-and-soymilk ice cream, and third was awarded to Mike O'Neill for the aforementioned ginger-carrot-panko tofu.

The People's Choice awards mirrored the judges': the Ethiopian empanadas again won first place, while second went to O'Neill's tofu and third was a tie between the tofu ice cream and Karol Lu's General Lu's Tofu.

Prizes and plaudits flew, the joy of victory and agony of defeat seasoned the evening air, and 180 stomachs heroically attempted to digest the tasty, protein-packed spoils of battle.