What The Heck Is Textured
Textured Vegetable Protein (TVP)?
Also known as textured soy protein, TVP is not tofu. It
is, however, made from soy. TVP comes from defatted soy
flour, which is a by-product of soybean oil, so it is
plentiful in supply. It’s also quick to cook and a
great source of vegetable protein without all the fat.
TVP comes in small dry chunks resembling, well, dried
vegetables more than anything, or in a finely-ground
form. It’s flavorless, but when you rehydrate it and add
your own flavors, it makes a great protein-filled
addition to many dishes calling for ground meat. Because
of its varying texture, it’s versatile, and can take on
the texture of many meats. For instance, it’s excellent
in chili, tacos, veggie burgers and soups.
A 43-gram serving of TVP contains 120 calories and 21
grams of protein and hardly any fat. Since it’s so high in
protein, it makes a great transition meat substitute;
but since North Americans eat more protein than our
bodies can process, you should gradually reduce or even
eliminate TVP as well.
When it’s used to replace meat in
stews and soups, your family will hardly be able to tell
the difference and since you can marinate it in many of
the same sauces as meat, it can take on many of meat’s
Though TVP is much healthier than most meats, it’s still
a high-protein processed food, and high-protein diets
increase the rate at which you age. With minimal
proteins and a high fruit and vegetable diet, you’ll
achieve the best level of health.
Natural food stores, health food stores and large supermarkets
generally carry TVP; check the bulk section if you can’t