this post was submitted on 30 Apr 2026
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Huh, you fry the dry TVP? Do you then let it simmer in the sauce for as long as one would normally boil it?
I have some steak-like TVP here, which is going to remain dry in the core, unless you really give it its time, so not sure how well it would work with that.
I do also have (pre-)roasted TVP, though, where I assumed, they do that when extruding or something. Maybe they actually throw it into a big pan before shipping... ๐ค
I add plenty of oil in the pan and some onions, then add the dry TVP, mix well, add all the spices, let fry until it looks "right" and then I add water/veggie broth or canned tomatoes, depending on what I do. This works with small or smaller texture or "mince-type" ro so.
With big, steak-like pieces I do soak them in hot water for like 5 minutes before frying, but never boil.
Will have to play around with it some more, but first experiment was already pretty good. They fry a lot faster than I would've thought and do taste better.
Honestly, I'm most excited about this way of preparing them, though, because boiling them first, then frying them, was always annoying. Like, you'd need to really press out the water and need a really hot pan to be able to seer them. And you'd need a pot and a pan rather than just a pan. And if you didn't wait long enough while boiling, you couldn't really put them back into the water. And so on... ๐
I'm glad to hear this! It's sure easier and tastier. :)
Not who you're replying to, but there's one recipe with TVP that I like which cooks kind of close to that where you cook the TVP with only a little bit of vegetable broth and all the spices + onions. https://itdoesnttastelikechicken.com/easy-tvp-tacos/