Processed product innovations for human food needs are needed to be continuously developed in order to achieve food diversity and to solve Indonesia’s food problems such as the high consumption of red meat and processed meat products, which can have adverse effects on health. To overcome these problems, five IPB students, namely Nopa Aris, Fatimah Azzahra, Nurul Aulia, Jundi Jundulloh, and Ade Irma, innovated by producing super vegetable meat from tofu dregs. This innovation included in the Student Creativity Program in Entrepreneurship (PKM-K) entitled “Sota, A Business Innovation of Super Vegetable Meat Based on Texturized Vegetable Waste Protein”, under the supervision of Bambang Riyanto, S.Pi, M.Si.