What is texturized soy protein?

Texturized soy protein (TSP), also known as texturized vegetable protein (TVP) is made from compressed soy flour. Commercially, TSP is used as a protein extender in a variety of foods. Home cooks can buy TSP as a dried, granulated product. When TSP is re-hydrated with boiling liquid, it has a ground beef-like texture. TSP is also available in chunk-sized pieces that take on the texture of stew meat when re-hydrated.

Where can I buy texturized?

TSP is available in natural food stores, as well as many major supermarkets. Look for prepackaged TSP next to the rice and dried beans. Low in moisture, TSP has a long shelf life. It can be kept in a tightly closed container at room temperature for several months. Once re- hydrated, TSP should be refrigerated and used within a few days. Cooked TSP can be frozen for several months.

Using Texturized soy protein

TSP must be re-hydrated before using in recipes. Use about 7/8 cup boiling water for one cup TSP. For granules, simply pour water over the TSP. Let TSP chunks simmer for a few minutes. When re-hydrating, add a bit of ketchup, vinegar or lemon juice to accelerate the process and boost flavor. Re-hydrating in boiling fruit juice or flavor-rich broth also adds flavor. TSP triples in volume when re-hydrated. Use TSP to replace all or part of the ground meat in nearly any recipe. For example, replace one- fourth of the ground beef in a meatloaf or burgers. Or use TSP to partially replace ground meat in highly seasoned dished, like chili or tacos. For a fast and fat-free meal, pour can of sloppy joe mix over re-hydrated TSP. Heat and serve on rolls.