Textured Vegetable Protein / TVP

Name: Textured vegetable protein, or TVP, also called textured soy protein (TSP) — a dry, defatted soy flour product that has been cooked under pressure and extruded into granules, flakes or chunks, which rehydrates into a chewy, meat-like texture. Soy mince and soy chunks are forms of it.

Description

TVP was developed in the 1960s by the American food company Archer Daniels Midland, to find a use for defatted soy flour, which was a by-product of soybean oil production. It became popular in the 1970s as an inexpensive meat extender and vegetarian protein, and it is still used in processed foods and by vegetarian cooks.

It is a dry, shelf-stable ingredient, that keeps for a year or more, and it is very high in protein and low in fat. It has a mild taste and takes on the flavours of sauces, and is a convenient way to make plant-based chilli, tacos, bolognese and burgers.

Main nutrition value

TVP is very high in plant protein, with fibre, iron, calcium and potassium, and little fat, but it is a processed form of soy.

How best to be consumed

TVP is rehydrated, then seasoned and cooked.

1. Soak in hot stock or water, using about equal volume, for 5 to 10 minutes until soft, then squeeze out any excess water.
2. Season well, with soy sauce, garlic, smoked paprika and herbs, since it is bland.
3. Cook in chilli, bolognese, tacos, sloppy joes, stews and veggie burgers.
4. Mix with minced meat to stretch it, or use fully in place of meat.
5. Store dry in an airtight container for up to a year.

Overconsumption could cause…

TVP is healthy in sensible amounts, but processed.

1. Soy allergy, which can be serious in some people, particularly children, so anyone allergic must avoid soy and check labels.
2. Bloating and gas from the fermentable carbohydrates in soybeans, particularly if you are not used to eating them.
3. Possible effects on thyroid medicine absorption, so people taking levothyroxine should leave several hours between it and soy foods, and soy can matter for people with low iodine intake or an underactive thyroid.
4. Digestive discomfort from a very large amount of concentrated protein and fibre.
5. A lot of salt and flavourings in seasoned or packaged products.
6. Possible additives and processing aids, so read the label.

GroupsSoy FoodsLegume family

Related foodsEdamameExtra-Firm TofuFermented TofuFirm TofuMisoNatto

Wikipedia — Textured vegetable protein, used for origin, naming and history: https://en.wikipedia.org/wiki/Textured_vegetable_protein