How to reconstitue TVP?

Question

I have some TVP (textured vegetable protein) chunks. I am not clear on how to prepare it. I know you have to reconstitute it and then some how cook it. So do I soak it in water, tomato sauce, what? And how much water per TVP? Then do I sautee' it? Please help!

Answer 1

You soak it in an equal quantity of hot liquid. If you are using granules, this will be sufficient. If you are using chunks, you will still pretty much have to put them into your dish, which should be liquidy, pretty early to that they can soften completely. But you soak them until they have pretty much taken up all of the soaking liquid.

Now, if you're using it in place of some or all of the meat in a recipe, here is how you change the recipe:

You would usually saute your aromatic vegetables, then your meat, then add your liquids and other ingredient. Instead, you soak your TVP as I described above, while you saute your aromatics. You then add your liquids to the aromatics, and then the soaked TVP and the remaining ingredients. It's THAT simple.

Answer 2

How much water you use to reconstitute TVP® will largely depend on the size of TVP® you are cooking with. The small granules or bits of TVP® are easy to rehydrate: you can add them straight to soups or pour 7/8 cup boiling water over 1 cup of TVP® and let it stand for 5-10 minutes. Adding a little ketchup, lemon juice, or vinegar (acidity) helps speed up rehydration if you are in a rush. Remember, flexibility is a key component to cooking with TVP®. You can, if you prefer, use less liquid to rehydrate it and get a slightly different feel. You can also partially rehydrate the TVP® and then put it in the recipe you are cooking to absorb "some" of the liquid from the dish, and thus also the flavor. You can also change the texture of the pre-flavored items like the taco or BBQ TVP® by adjusting the amount of liquid you add. This can make it more moist or chewy. TVP® holds it's texture and feel in things like spaghetti sauce and stews and will still be good for leftover use. Caution must be used in caring for TVP® after it is rehydrated. It must be refrigerated and treated like a meat.

http://waltonfeed.com/self/tvp.html

Answer 3

Reconstitute Tvp

Answer 4

Try Walton's Feed in Idaho. They have a great web site on TVP.
There are several books that they sell also.

Personally, I just put it in whatever I'm cooking. The sausage TVP needs to be reconstituted in water until soft before you put it in eggs. Try it in eggs, tomato, onion, and serrano peppers. It will "knock your hat in the creek", and your taste buds will try to jump off your tongue into the mix."

Again, to reconstitute TVP, use can use whatever the liquid base is of your dish.

Answer 5

I found myself in the same situation when I first bought Tofu... there it was a large chunck of fresh tofu and I had no idea!!!
*I looked up in the internet to find good recipies!!!...but I didn't!!
*I frozed the tofu and now it's there in the refrigetator..useless...
do you know any recipie?

sorry I coulnd't help you...

Answer 6

soak in water for about ten minutes (until soft) then drain and use in dish you are preparing.

Smells like alpo though.