Proteins extracted from certain vegetables using a chemical process. Depending on the manufacturing method, the extracted proteins are more or less gelatinous, slimy and soluble.PreparingFor homemade proteins without additives: use frozen tofu; defrost in a colander and extract the water. Mash the drained tofu with a fork or using a mortar and pestle and season with stock, tomato juice, tamari sauce, fresh herbs, etc. Wet hands before shaping to stop the rehydrated proteins from sticking.Serving IdeasTextured vegetable proteins come in various forms (granules, powder, cubes, slices); they are sold plain or flavored (meat, vegetable, nut, fish, seafood, etc.).Nutritional InformationThe range of commercial cooking uses is so wide that it is difficult to know the nutritional value unless this is indicated on the label. It is extruded into various shapes (chunks, flakes, nuggets, grains, and strips) and sizes, exiting the nozzle while still hot and expanding as it does so.[3] The defatted thermoplastic proteins are heated to 150200C, which denatures them into a fibrous, insoluble, porous network that can soak up as much as three times its weight in liquids. As the pressurized molten protein mixture exits the extruder, the sudden drop in pressure causes rapid expansion into a puffy solid that is then dried. As much as 50% protein when dry, TVP can be rehydrated at a 2:1 ratio, which drops the Stephen Curry Jersey percentage of protein to an approximation of ground meat at 16%. TVP is primarily used as a meat substitute due to its very low cost at less than a third the price of ground beef, and when cooked together will help retain more weight from the meat by absorbing juices normally lost.[2]Many TVP producers use hexane to separate soy fat from soy protein, and trace amounts of the solvent are left after manufacturing. But the few rodent studies that have been done suggest it would be almost impossible to get enough hexane from TVP to cause harm.[4]TVP can be made from soy flour or concentrate, containing 50% and 70% soy protein, respectively; they have a mild beany flavor. Both require rehydration before use, sometimes with flavoring added in the same step. TVP is extruded, causing a change in the structure of the soy protein which results in a fibrous, spongy matrix, similar in texture to meat. In its dehydrated form, TVP has a shelf life of longer than a year, but will spoil within several days after being hydrated.Soy protein TVP can also be used as a low cost/high nutrition extender in comminuted meat and poultry products, and in tuna salads.[5][6] Food service, retail and institutional (primarily school lunch and correctional) facilities regularly use such "extended" products. Extension may result in diminished flavor, but fat and cholesterol are reduced.Textured vegetable protein can be found in natural food stores and larger supermarkets, usually in the bulk section. TVP is also very lightweight and is often used in backpacking recipes. Because of its relatively low cost, high protein content, and long shelf life, TVP is often used in prisons and schools, as well as for disaster preparedness.