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
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
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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?
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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?
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The Bob's Red Mill kind
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