Textured soy protein, often called TSP, is used by the food industry in many foods products, mainly foods that resemble meat products such as beef, pork or chicken. Textured soy protein is also available in health stores. It is granular in texture and once rehydrated it has the texture of minced beef. Textured soy protein is also available in larger pieces that take on the consistency of stew meat after rehydration with boiling water before use.
Vegeria TSP comes with two flavours – mutton and cuttle fish. The appearence and textures resemble the real stuff but the taste is a bit difference. If you are sick from taking meat too often, try TSP as its loaded with protein and extremely low in fat and sodium. Textured soy protein shall contain at least 35% protein on a moisture free bases. It is also a good source of fiber and isoflavones.Method of cooking is as easy as ABC, just follow the instruction given behind the package. Rehydrate it in salted boiling water for 10 minutes, drain the water, pour in the curry powder and stir fry it for a short while. Add in santan or fresh milk as preferred.