Okay, ya'll I would like to start using TVP as a replacement for meat in dishes. But, I have not a clue where to start with the dry stuff from whole foods. Any help is appreciated.

TVP should be avoided imo. It's a highly processed form of soy. Fresh tofu or tempeh are better choices...

Quoted Text

texturized vegetable protein(aka TVP, this is

highly processed and best avoided)
Fermenting removes most of the phytates which interferes with mineral absorption, it also helps to inactivate the protease inhibitors which interfere with protein digestion.
Extremely refined soy foods (i.e. TVP, TSP)
are also hard to digest because the trypsin
inhibitor has not been removed to make the
whole soybean easily digestible.

I have stopped utilizing TVP many years ago for the aforementioned reasons.

However when I did use it, I boiled hot, filtered water and poured the water over the TVP.  I believe I used 1/4 cup of dry TVP, which I believe was the serving portion.  It expands and takes on the texture of 'ground meat'.  TVP could be used in vegetarian chili, casseroles, et al.

A healthy alternative that I now utilize is to freeze a package of firm organic tofu for at least 48 hours.  When one is ready to use it, take the frozen tofu and defrost it in the refrigerator.  Once completing defrosted, it takes on a crumbly, 'heartier' texture and taste which lends well to dishes calling for ground meat.

Alia

Quoted from Alia_Vo

A healthy alternative that I now utilize is to freeze a package of firm organic tofu for at least 48 hours.  When one is ready to use it, take the frozen tofu and defrost it in the refrigerator.  Once completing defrosted, it takes on a crumbly, 'heartier' texture and taste which lends well to dishes calling for ground meat.

Great suggestion, Alia, and thanks for the detailed instructions, too.

You're welcome, Drea.  
I hope you have the opportunity to try this tofu prep method sometime.  It has an unique taste and texture.  

Please let us know if you try it and if you enjoy it.

Alia

I was at the store today buying silken tofu in a box, and read the labels on some of them. Beware, some of them are made with soy isolate protein, so if you are using silken tofu to get away from it, it may still be in there. I bought the soft regular and the firm organic, neither of which had soy isolate protein (wuu-huu).

The moral of this story is...read the labels, even on foods that you may normally buy!

which brand is it?

I remember hearing some years ago, that if you are celiac you should avoid TVP. anyone know if there is truth to that..........don't use it myself and don't plan to, but for anyone who needs to know................

I believe it is cause wheat is added to the mix.....

Quoted from lola

which brand is it?

They are all Mori-Nu brand. The soft regular and the firm organic were the only varieties in the HFS that weren't made with soy isolate protein....the regular firm and extra firm had it as an ingredient. Weird.

thanks!