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How To Re-Hydrate Dry TVP

By • Sep 29th, 2007 • Category: Vegetarian Tips Print Print

I just received a question about rehydrating dry TVP (textured vegetable protein). Many stores carry ready to cook TVP in the form of faux “meats” (whether frozen, refrigerated, or canned), but in some areas, these types of products can be difficult to find. In that case, dry TVP may be your only alternative.

For people in those areas here’s my advice. The general rule of thumb for rehydrating TVP is 1 cup of TVP to ¾-1 cup of boiling water. I always start at the lower measure first, you can always add more water. After pouring the water over it, give the TVP about 10 minutes to rehydrate. Once it has plumped up and is softened, squeeze out the excess water and use.

If you feel the TVP is still too wet, simply spread it out on a baking sheet and pop it in the oven at 300 degrees for 10-15 minutes and the texture will become drier and chewier. If you are going to bake off excess water, make sure to check the TVP at 10 minutes, since all ovens bake differently. If the TVP does become too dry – I prefer it on the drier side – I would still use it, unless it’s totally blackened. Once you add it to your recipe, it will plump back up. If at first you’re not satisfied with the results you get, give it a few tries, you’ll get the knack of it!

Use fine-textured TVP in sauces, or for tacos and chili. Use the larger crumbles to replace beef in stews, stir-fries, soups, and pot pies. Dry TVP can be stored in a cool dry location for up to 6 months. Rehydrated TVP needs to be refrigerated and should be used up within 3-5 days.

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is Toni Fiore was raised by an Italian-American father and a German mother who instilled in her a sociable nature and the love of travel and of good food. She has lived in Italy and Germany and now resides in southern Maine. She is the author of: Totally Vegetarian: Easy, Fast, Comforting Cooking for Every Kind of Vegetarian
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2 comments
Chef
Chef

Hi Rae, Keeping TVP longer than 6 months fine, these are usually recommended guidelines for quality not safety. It is a flour based product, stored airtight in the freezer or in a pantry under the right conditions you'll be fine. The flavor might be compromised over a period of time, just as beans after a year or so become tough. No worries though! Nice to hear from you! Toni

Rae
Rae

Thanks, Toni. I am in a location where only the dry TVP is available. I like the idea of squeezing out the excess water. But I've kept my TVP longer than 6 months, the same as I keep dried beans, not worrying about expiration. Isn't dry TVP safe to use indefinitely, like beans, even after a year or two?

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