Textured Vegetable Protein

Store dry TVP in an airtight container in a cool, dry place. Once rehydrated, store in an airtight container in the refrigerator for up to 3-4 days.

Rehydrate TVP by simmering it in broth or water for about 5-10 minutes until tender. Squeeze out excess liquid before using.

Season rehydrated TVP generously, as it has a neutral flavor on its own.

Fry rehydrated TVP after simmering for a firmer, chewier texture.

Not rehydrating TVP before adding to recipes, which can result in a tough, dry texture.

Using plain water for rehydration, which can lead to a bland final dish. Opt for flavorful broths instead.

Overcooking rehydrated TVP, which can make it mushy.