Textured soy protein, or TSP, is made from defatted soy flour that has been compressed and processed into granules or chunks. When rehydrated TSP has a texture similar to ground beef. Dry TSP can be purchased inexpensively in bulk bins at natural foods stores and some groceries. Sometimes it is labeled TVP® (textured vegetable protein), which is made by Archer Daniels Midland Company, a large manufacturer of soyfoods. TSP® is also a registered trademark of PMS Foods, Incorporated for a textured soy flour product they manufacture. Throughout this cookbook, TSP is used as an abbreviation for "Textured Soy Protein" and refers generically to any textured soy protein product on the market.
Storing TSP
TSP has a long shelf life. Stored in a tightly closed container at room temperature, it will keep for several months. Once it has been rehydrated, store the TSP in the refrigerator and use it within a few days.
Cooking Basics
TSP is simple to use. Rehydrate 1 cup of TSP granules by pouring 7/8 cup boiling water over it and allow it to sit for a few minutes. When using TSP in soups and sauces, you do not need to rehydrate it before use just be sure that the recipe has enough liquid in it. TSP chunks should be simmered a few minutes before using.
TSP Tips