What Is TVP Food?

TVP is the widely used abbreviated for textured vegetable protein, and it's used as a meat substitute in many recipes. It's dehydrated and made from soy flour.

History

TVP is made of soy flour which is a byproduct of making soybean oil. The fat is extruded from it. What is left is a low fat, high protein meat substitute.

Significance

TVP has the ability to absorb the flavor of the foods surrounding it as well as sometimes being flavored itself. TVP is consequently a great addition of protein to many vegetarian dishes without changing the taste of the dish. TVP allows for protein to be included in a vegetarian diet without eating meat.

Features

TVP is dehydrated and requires a 1:2 ratio of water added to reconstitute it. Because it is dehydrated, TVP in its dry state can be stored on a shelf for more than a year. This fact makes it ideal for emergency preparedness and food storage.

Misconceptions

A common misconception is that TVP is tofu. It's not tofu, but it is made of soy. Textured vegetable protein is very different from tofu in texture, protein content and uses. However, it is similar to tofu in its ability to absorb flavors.

Potential

TVP offers a potential to use less cattle in the world and make a healthy substitute for the large amounts of meat consumed in the United States. TVP is also kosher because it is made from plants.

References

• What the Heck is TVP?
• Vegetarian Meat