Textured vegetable protein is a food product made from whole or defatted soy flour or from soy concentrates or isolates. TVP is not tofu but rather a byproduct of soybean. TVP has a texture similar to meat. Manufacturers sell TVP under several names, including textured soy protein, textured vegetable protein, textured soy flour, TSP and TVP.
TVP Production
Manufacturers typically make TVP from soy flour, soy protein or concentrate in a proportion of 50 percent. You can also make TVP from cotton seeds, wheat and oats. Once dried, cotton seeds, wheat and oats can absorb as much as three times their weight in liquids. Sometimes TVP also contains partially hydrolyzed oil. Manufactures use partially hydrolyzed oil to extend the shelf life of TVP products. Manufacturers also frequently fortify TVP products with vitamins and minerals.
Nutrition Facts
TVP provides all nutrients from soy except for the fat. According to "The TVP Cookbook," 1 cup of TVP contains 252 calories, 50 g of protein, 28 g of carbohydrates, 16 g of fiber and 13 mg of isoflavones. In smaller quantities, 1 tbsp. of TVP contains 16 calories, 3 g of protein, 2 g of carbohydrates, 1g of fiber and 9mg of isoflavones. TVP is rich in potassium, calcium, magnesium and amino acids. Since manufacturers use different TVP formulations, the specific nutritional content of a TVP product may vary.
How to Use It
The process of producing TVP results in a fibrous, spongy substance that has a texture similar to meat. The specific use of a TVP product will vary according to the shape of the TVP product. Manufacturers sell TVP in chunks, flakes, nuggets, grains and strips. You can use TVP as a meat substitute in many foods including chili, pastas, burgers and tacos. Before you use TVP in a recipe, you will need to rehydrate the TVP. Normally, manufacturers recommend pouring a little less than 1 cup of boiling water over 1 cup of dried TVP. Allow the TVP to sit until it completely absorbs the water. you can also use less water or other liquids to give TVP a specific flavor or texture.
Benefits of TVP
TVP is inexpensive, has a long shelf life and doesn't have to be thawed. Additionally, TVP is a low-fat food that is also cholesterol-free. It is a good source of nutrients such as protein, fiber and minerals. TVP contains no meat and is, therefore, suitable for vegetarians or vegans.
References
- "The TVP [Texturized Vegatable Protein] Cookbook: Using the Quick-Cooking Meat Substitute"; Dorothy R. Bates; 1991
- "I Can't Believe it's not Meat"; Diana Kilburn, and Roger Kilburn; 2000
- "Modern Vegetable Protein Cookery"; Joan Kending and Keith Kending; 1982
Member Comments