Introduction: Make Texturized Vegetable Protein From Tofu
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.