Textured Vegetable Protein, How to cook it?
The TVP (textured vegetable protein) or TSP (textured soy protein) is a common ingredient in any vegetarian recipe. At the first sight, TVP or TSP seem to be unfamiliar, exotic or even weird however, this ingredient has a high potential and a broad range of applications at home and in the processed meat industry.
Textured vegetable protein is very easy to preserve for a long time, just it needs to be keep in a sealed plastic bag or in a hermetic container and store in a dry and cool place free of strong odors and away from sunlight.
Although textured vegetable protein can be eat directly, commonly is hydrated before using with pure water or adding some flavors even, can be hydrated with the natural juices (sauce) of the preparation.
Hydrate TVP or TSP before cooking, is very simple and quick just need to be put in a bowl and pour tap water in it – double volume than textured soy protein – and after 15 minutes, the TSP is ready for use. This process (hydration) can be accelerated, pouring hot water instead of tap water. If the hydration step exceed the indicated time, It doesn’t matter.
Once the textured soy protein is already hydrated, this should be drain for a while in order to take out the excess of liquid but do not squeeze because if so, after cooking, the preparation could become a bit dry, compact and hard.
Stock liquid can be used for hydration instead of pure water. TVP will get all flavors of the cube stock and will not probably require another adding’s. TVP can absorb or take liquids and gain three times its volume. If some quantity of hydrated TVP has left after the preparation, this can be keep in a fridge in a seal container for three or four days.
Finally, hydrated TVP can be fry in olive oil adding species, herbs, soy sauce or another seasoning ingredients so that could intensify the flavors or, just add hydrated TVP to a sauce and mix with pasta or rice.