TVP, Texturized Vegetable Protein

     TVP, texturized vegetable protein, is made from soy and looks like coarse bread crumbs. It takes on the flavors of other ingredients in a recipe.  I use unflavored TVP because it contains no fat, it's low sodium, high fiber, and high protein.  I incorporate it into a variety of recipes including soups and stews.  It rehydrates and adds body to a recipe.  I usually find TVP in the self-serve bulk bins of a health food store, or prepackaged in the natural food section of the grocery store.

A Vegan's Blank Canvas

  
   I admit, it took some time for me to wrap my head around tofu. One day I had an aha! moment that went something like this:  For an artist, the blank canvas is not the work of art; for a writer, the blank page is not the story; and for a vegan cook, the bland tofu is not the meal.

   Before starting an oil painting I always take a little time to prepare the canvas. Similarly, for the best result,  I prep a brick of tofu by putting it in a colander and placing something heavy like a Gladware filled with water on top of it for about 15 to 20 minutes.

   Tofu is very versatile since it takes on the flavors of other ingredients in a dish.  It is low fat and loaded with protein.

   Tofu used to intimidate me.  However, now I see it as an opportunity to be creative and express my ever-developing culinary style while having fun creating masterpieces in the kitchen.

 

Top photo:  block of tofu

Bottom photo:  penne pasta, tomato, tofu