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How to cook TVP.

TVP (textured vegetable protein) is dried soy protein. It's about 50% protein by dry weight, keeps for a year in the pantry, and takes on any seasoning. It just has to be rehydrated first.

TVP granules
50 g protein · 333 cal per 100 g dry
TVP chunks
50 g protein · 333 cal per 100 g dry
TVP

What to buy

  • TVP granules

    For tacos, chili, bolognese, sloppy joes and scrambles. Bob's Red Mill is easy to find.

  • TVP chunks

    Bigger pieces for stir-fries, stews and curries. They need a longer soak.

Prep it right

  1. 1Never cook it dry. Always rehydrate first.
  2. 2Granules: pour about ⅞ cup of boiling broth over 1 cup of TVP, cover and let it sit 5 to 10 minutes.
  3. 3Chunks: simmer in seasoned broth for 10 to 15 minutes until tender all the way through.
  4. 4Squeeze out the extra liquid, then brown it. Browning is what makes it taste meaty.
  5. 5Use broth, not water. The flavor goes all the way in.
Cook it
Pan (granules)
6 to 8 min

Hot oil, rehydrated TVP, and let it sit so it browns before you stir. Then season like ground meat.

Air fryer (chunks)
400°F · 12 min

Squeezed chunks tossed in cornstarch and oil for crispy bites.

Straight into sauce
10 min

Stir rehydrated granules into chili or pasta sauce and simmer.

Make it taste great

  • Soak it in broth with soy sauce and a little tomato paste for a beefy base.
  • Taco night: cumin, chili powder, smoked paprika and a squeeze of lime.

Mistakes to skip

  • Throwing dry TVP in a pan
  • Using plain water, which makes it bland
  • Not squeezing it, which keeps it soggy
Put it to work

Recipes that use it.