TVP: What is it?

February 1, 2008 at 1:44 pm 3 comments

Textured Vegetable Protein is a ground meat substitute made from defatted soy flour. It comes as dried or frozen flakes, granules, or chunks, and it has a chewy, meaty texture when it’s cooked. The flavor’s a bit bland, so it works best in well-seasoned dishes like chili and sloppy joes. Some brands are beef or chicken-flavored.

Entry filed under: Ingredients.

MILLET: What is it? FUSION: Curried Tofu and Broccoli

3 Comments Add your own

  • 1. j.tome  |  April 10, 2008 at 11:47 am

    question: if i compared this with veggie meat or tofu, which would have the most “healthy” star rating?i heard a couple of conflicting messages from family, reading, and friends.hope you’re doing well!Mitch and I are keeping you in our thoughts & prayers.Is it spring up there yet?

  • 2. j.tome  |  April 10, 2008 at 11:49 am

    lol So notice I switched to capitals after Mitch’s name in the previous comment. I think it was a subtle reminder for my brain that the SHIFT key was available. 🙂 I’m usually in editor mode, but my fingers were lazy.

  • 3. The International Chef of Mystery  |  April 10, 2008 at 2:57 pm

    My vote is for tofu because, as a couple of my chiropracters have told me, fermented soy has more bioavailable nutrients and doesn’t conflict with our hormones in the same way as regular soybeans can. Other fermented soy products include tempeh and miso. When I do use soy products that aren’t fermented, I try to use thing that come from whole soybeans rather than isolated soy protein, again by my doctor’s recommendation. Isolating one part of the food and getting rid of the rest is what has given us a lot of problems in our other foods (i.e. white flour, with all the fiber and nutrients removed).That’s what I choose. There are a couple of TVP brands that are made from whole soybeans, which technically would not make them textured vegetable protein, I guess. I like Soy Curls. You can read about them at


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