I thought it was just another word for tofu/soy protein and not an actual specific substance before. Grabbed a bag to see what it can dovgab
You must log in or register to comment.
Plan to use it for chili and taco filling but I'll keep that in mind!
I plan to sub it for ground turkey in chili and taco meat. Both involve "browning" the meat before adding other stuff, I assume that takes less time with TVP?
Thanks for the advice; my question is if I need to literally "brown" it by frying it until it's visibly brown, or if I need less time because unlike meat it doesn't need to be cooked to a certain temp to be safe to eat?
