What The Heck Is Textured Vegetable Protein?
(TVP)

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 flavors.

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 find it.