Hello from The Soyfoods Council test kitchen! We’ve been having some with fall foods and wanted to share the top three soyfoods we’re using right now.
TSP (Textured Soy Protein or Textured Vegetable Protein)
TSP / TVP is a versatile soyfood is fantastic in soups and stews. If you’re making a vegetarian chili, this stands in as a plant-based meat. If you’re feeding a big family of omnivores, adding TVP to ground beef, chicken or turkey will stretch the meal and is kind to your wallet!
We love steaming tempeh as a first step when preparing it. It makes it a bit less bitter and it absorbs marinades and sauces even better. Westsoy Tempeh is easy to find a mainstream and specialty grocery stores. Here’s our tempeh – steamed and then air fried – over salad. We’re hooked!