TVP: 50 % Protein, Zero Fat — Vegan Meat from Soy Flour
Textured vegetable protein (TVP) is a shelf-stable soy product with 50 % protein and 0 % fat. It mimics ground meat after soaking, making it a top choice for plant-based diets.
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What Is TVP?
TVP (Textured Vegetable Protein) is made from **defatted soy flour** left after soybean oil extraction. It’s extruded into flakes, chunks or granules, then dried into a meat-like texture.
Nutrition per 100 g (dry)
|Calories|Protein|Fat|Carbs|Iron|Fiber|
|---|---|---|---|---|---|
|327 kcal|50 g|0 g|30 g|9 mg (50 % DV)|18 g|
Why Use It?
- **High protein (50 g/100 g)** and zero fat
- **Cheap, shelf-stable**, easy to store
- Soaks up sauces and mimics ground meat
- Vegan, gluten-free, cholesterol-free
Limitations
- Highly processed; lacks micronutrients
- May cause bloating in sensitive individuals
- Should not replace whole soy (tofu, tempeh) entirely
How to Cook
Soak in hot water or broth for 5–10 minutes until soft. Squeeze out extra liquid and use as:
- Taco meat or chili base
- Bolognese or lasagna filling
- Meatloaf or patties
Storage
Store **dry TVP** in airtight containers for up to 1 year. Once rehydrated, refrigerate and use within 3 days.
- 1. Textured Vegetable Protein (TVP)
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