Preparing Textured Vegetable Protein
*The above picture is simply our large TVP meat slices which have been dry rubbed with simple salt and black pepper and pan-fried to perfection!
The following is a very simple 3-step process in preparing your Textured Vegetarian Protein product (“TVP”)
- Measure a 1:1 ratio of TVP and water and pour the TVP into the water.
- Allow the TVP to soak in the water for roughly 20 minutes allowing the TVP to absorb the water and become moist and fluffy.
- Pour the soaked TVP through a strainer and remove water, after that squeeze the TVP product to remove any excess water that’s absorbed in the TVP.
You now have a flexible TVP product that you can now use as you desire.
Remember that TVP does not have a lot of flavour and just like tofu it is remarkable in the way it picks up flavours. Season it, marinate it, smoke it, grill it, the options are endless.
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