Texturized Soy Protein


Textured or texturized vegetable protein, also known as textured soy protein, soy meat, or soya chunks is a defatted soy flour product, a by-product of extracting soybean oil. It is often used as a meat analogue or meat extender. It is quick to cook, with a protein content comparable to certain meats.

Typically people soak these dry bits in warm water for about 15-30 minutes, then squeeze the water out with a strainer. Once most of the water has been pressed out, add your favorite sauce and cook as you would any meat placer. Or, put into a sealed container with marinade for a few hours to lock in the flavor of your choice!

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