PVT Tacos

Textured vegetable protein (TVP), still a relatively unknown ingredient, whose popularity continues to grow. Simple, nourishing, filling, inexpensive, and a plant-based protein. All good reasons to adopt it.

Textured vegetable protein – or textured soy protein – is produced from defatted soy flour, during the extraction of soybean oil, and cooked under pressure and dried. It retains the proteins, fibers, and many of the nutrients of the soybean, but is defatted to extract about 65% of its fat content. TVP is then processed into various forms (chopped, granules, small grains, pieces, etc.) and dried for preservation (between 12 and 18 months).

In addition to being an excellent source of protein, it has the advantage of being very economical and versatile in cooking. TVP is a perfect substitute for ground meat in your favorite recipes and allows you to make your dishes plant-based!

• To rehydrate TVP, simply mix one volume of TVP with one volume of hot water or vegetable broth for 10 minutes. For example, for one cup of TVP, add one cup of liquid. Once rehydrated, it will double in volume and you can replace meat with the same amount of TVP.
• In a liquid preparation, such as a sauce or soup, it is not necessary to rehydrate TVP in advance; however, you should add a portion of liquid to prevent it from changing the consistency of the recipe.
• TVP can also be consumed as is, dry, in salads or yogurt, for example, to add a crispy touch!