TSP. You may not know the significance of those three letters or what it can mean for your diet, but cooking with Textured Soy Protein (TSP) is a very convenient and economical way to get more protein iron and calcium, without all the fat and cholesterol, into your daily meals.
TSP is made from soy flour that is formed into small pieces about the size and shape of browned ground beef or small chunks about the size and shape of meat cut for stew. Unlike meat, the product is usually dried and can be stored on the cupboard shelf to be used at any time.
To use TSP, soak it in hot water or broth for a few minutes before adding to recipes. The amount of liquid used should be just slightly less than the amount of dry TSP called for in the recipe. Dry TSP almost doubles in size when rehydrated, and any not used must be stored in the refrigerator and used within days.
TSP is not only a great companion to meat dishes, but it can be used in cookies, casseroles, pudding and more.
Now that you know what TSP is and how to use it, here are some easy, delicious recipes to try.
Recipes courtesy of The Soyfoods Council