Make Texturized Vegetable Protein From Tofu

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Posted in FoodCanning-and-preserves

Introduction: Make Texturized Vegetable Protein From Tofu

About: Not enough time to try everything I'm interested in!

Since I'm entering this at the last minute and this is my first Instructable (and I'm tech-challenged), I don't have photos showing the "How". But it's easy to follow.

Why make texturized vegetable protein (TVP) from tofu when it's cheaper to buy it? Well, maybe you (like myself) bought a huge box of tofu cubes from Costco and can't use it all up by the pull date. Or maybe you have half a box of tofu in the fridge and want to do something different with it. The answer is: Make TVP, and store for later!

Step 1: Drain Tofu

Drain the tofu as well as possible.

Step 2: Cover and Freeze the Drained Tofu

If you have more than one piece, separate them. Put them in a container in the freezer until solidly frozen.

Step 3: Defrost Tofu

Allow the tofu to defrost in your fridge.

Step 4: Squeeze Moisture From Tofu

You'll notice that the formerly-solid tofu has amazingly changed into something sponge-like. And what do we do with sponges full of liquid? Squeeze them!

You can use jessyratfink's Instructable on How to Press Tofu, though don't worry about the tofu cake breaking apart. (It will). When fully drained, put the tofu in a clean kitchen towel and squeeze moisture out. Change towels when they become wet. Squeeze out the last drop possible.

Step 5: Crumble the Tofu Into Bits

Using clean hands, make small crumbs of what remains of your tofu. Are you going to use the TVP as a meat substitute by adding chicken or beef broth to it? If so, think of its future use: tiny crumbles for burger, larger crumbs for chili. Vegetarians, make up your own rules!

Step 6: Dry the Tofu Bits

Dry the tofu crumbs in single layers using a dehydrator, or in an oven at the lowest temperature, until they are crunchy.

Step 7: Rehydrate Your TVP As Needed...

...with a savory broth of your choice: About 1 cup of liquid to 1 cup of TVP. It helps to heat the liquid first, and to soak for at least 2-3 minutes.

Step 8: Store Your TVP

Your unused TVP, when fully dry, can be safely stored at room temperature in a sealed container for future use.

Congratulations! You have transformed tofu into TVP. Enjoy at your leisure!

Step 9:

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    Questions

    ABOUT how long does it take to get the tvp to be crunchy on lowest oven heat setting? Again approximately.

    5 Comments

    Just took frozen tofu out of freezer. The color is like that of toast. Is that the way it should be. I wrapped the pieces several times in paper toweling to the point where they were very dry. Very excited about making this. Just want to know that this is normal, the color change.

    How hard are these? Can they be chewed while they are dry or will they break your teeth? I am thinking that they could be flavored/seasoned and eat them as a snack--as long as they are not too hard.

    2 replies

    Sorry for the late reply. Texturized vegetable protein from tofu is way too hard to enjoy eating as a snack.

    good to know. Thanks

    This sounds awesome! I'll need to try it sometime!