A by-product of soybean oil, this high protein food substitute is produced from a dough containing soy flour that has been processed to remove the fats contained in the soy substance. Also commonly known as TSP or Textured Soy Protein, the Vegetable Protein is baked and extruded through cutting knives that slice the baked dough into small, irregularly shaped pieces. After being baked, extruded and cut, the hard textured pieces of Protein need to be rehydrated in either hot or cold water to be softened for eating. With the use of a little lemon juice or vinegar added to the water, the time required for rehydrating can be decreased. In addition to the random shaped bits, Textured Vegetable Protein is also available in flakes or a ground form to be added as a low fat and low sodium meat replacement in a variety of foods such as burgers, egg dishes, soups, stews, chili, sloppy joe mixes, and pasta sauces. As the Protein cooks in the meat stocks or bases of the foods being prepared, flavors present in the simmering ingredients become infused into the Textured Vegetable Protein so the substitute tastes very similar to real meat.
To store Textured Vegetable Protein, keep it in a dry area at room temperature for up to a year. After it has been rehyrated for use, keep it stored in a refrigerator for use within 2 to 3 days. 1 ounce (28 grams) of TVP contains approximately 58 grams of protein and 76 calories.