Textured soy protein is produced from pressure-cooked soy flour. We keep the protein, fiber and many of the nutrients in the soybean, but we degrease it to extract about 65% of its fat. The textured soy protein is then processed into different forms (chopped, granules, small grains, dumplings, etc.) and is dried to allow preservation.
Textured soy protein is very high in protein: 100 g of dry textured soy protein provides approximately 50 g of protein. In addition, compared to beef, it is richer in fiber and contains little saturated fat.
Textured soy protein works well in many dishes where ground meat would traditionally be found. As its basic taste is neutral and without artifice, it is imperative to season it and maximize the flavors with spices and aromatics. You can simply add textured soy protein as is to our recipes or rehydrate it with an equal amount of boiling water or flavored broth for about 10 to 15 minutes.
This is a great and versatile food when it comes to “vegetating” our recipes!